Mac and Cheese ‘Lite’
- RECIPE MAKES: 4-6 serves
- PREP TIME: 10min
- COOK TIME: 50min
Pre-heat oven to 180°C. Lightly grease a 20 x 30cm baking dish.
Cook pasta until just tender. Drain, transfer to a large bowl.
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.
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)
