This Mac and Cheese with Lentils recipe is much lighter than other recipes and far more palatable

300 g macaroni
1/2 tsp (2,5 ml) salt
1 tsp (5 ml) sunflower oil
1 cup (250 ml) cooked or tinned lentils, drained
1 cup (250 ml) frozen mixed vegetables, rinsed
2 slices brown bread
1 tbsp (15 ml) dried mixed herbs
1/4 cup (60 ml) grated Cheddar cheese, preferably reduced fat

White sauce
3 tbsp (45 ml) cake flour
600 ml low-fat or fat-free milk
1 tsp (5 ml) Worcester sauce
1 tsp (5 ml) prepared mustard
1/2 tsp (2,5 ml) salt

How to
Bring a large pot of water to the boil.

Add macaroni and salt. Cook until tender and drain well.

Stir in oil. White sauce: Meanwhile, mix cake flour with a little bit of the milk in a small pot to make a paste.

Gradually stir in the rest of the milk until a smooth mixture forms. Simmer for a few minutes until the sauce thickens and season with remaining ingredients. Preheat oven to 180C.

Mix the white sauce with the pasta, lentils and veggies. Spoon into an oven dish. Crumble bread with your fingertips into smaller pieces and mix with dried herbs and cheese.

Sprinkle bread mixture over pasta and bake for 25 minutes or until golden brown and heated through. Serve with a salad.

Recipe provided by The Heart and Stroke Foundation. For more information, phone the Heart Mark diet line – free nutritional advice provided by skilled dieticians – 0860 223 222.

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