Sorry, you need to enable JavaScript to visit this website.
Change language
Home > Vitafriendspku > Recipes > Mac and Cheese ‘Lite’
Back to recipes

Mac and Cheese ‘Lite’

  • RECIPE MAKES: 4-6 serves
  • PREP TIME: 10min
  • COOK TIME: 50min
Step 1

Pre-heat oven to 180°C. Lightly grease a 20 x 30cm baking dish.

Step 2

Cook pasta until just tender. Drain, transfer to a large bowl.

Step 3

Meanwhile, melt margarine in a large saucepan, add onion, sauté, 5mins. Add zucchini cabbage, dill and salt. Stir, cover, cook 10min, until cabbage is just tender. Remove from heat, add to pasta.

Step 4

Stir in rice milk mixed with lemon juice, and half the cheese. Spread into prepared dish. Sprinkle with remaining cheese, bake uncovered 25min., or until cheese is bubbling.

Serving Suggestion:

-This dish is delicious with mushrooms or cauliflower, use one of these, instead of the zucchini, if your protein allowance permits.


Top Tip:

-If you want to intensify the flavour of this dish, try adding 2 tsp each caraway seeds and dried dill, to step 3.  You may prefer to add mustard powder if you like a bit of zing!

  • 250g low protein dry pasta (i.e. Mevalia low protein penne, fusilli)
  • 2 Tbsp margarine
  • 1 large brown onion, diced
  • 2 large zucchinis, sliced
  • ½ small cabbage, thinly sliced
  • 1 tsp each salt, dried dill
  • ½ cup rice milk + 1 tsp lemon juice
  • 2 cups low protein shredded cheddar (i.e., Biocheese Dairy Free Cheddar Shred)