Vegetarian

Rosemary Conley Macaroni Cheese takes 15 minutes to prepare.

Rosemary Conley Macaroni Cheese takes 45 minutes to cook.

Rosemary Conley Macaroni Cheese makes 4 servings.

The ingredients for Rosemary Conley Macaroni Cheese are:

8 oz Macaroni, dry, enriched
2 serving Kallo organic vegetable stock cube (per cube) (by DOOBRIE)
2 leek Leeks
2 clove Garlic
28 g Plain white flour (UK)
150 mL Milk, 2%, with added nonfat milk solids, without added vit A
2 tsp Mustard Coleman's (by EBALLANT)
115 gram(s) Cheddar, Sainsbury's Lighter Mature
300 mL Water, tap
1 dash Salt
1 dash Pepper, black
3 serving Fry Light -Virgin Oil Spray [4 x spray]

Here is how you make Rosemary Conley Macaroni Cheese:

Cook the macaroni per packet instructions in a large pan of boiling water with one of the stock cubes added.Dry fry the leeks and crushed garlic or use a little low cal spray oil - cook until soft.Make up 1/2 pint of stock with the other stock cube.Add 2 tbsp stock to the mix and add the flour, stir well and cook for 1 minute.Add the milk and the remaining stock a little at a time stirring continuously.Add the mustard and half of the cheese.Season with salt and pepper and simmer for 3 minutes until the sauce thickens a little.Empty the cooked macaroni into an oven proof dish and pour the sauce over the top.Sprinkle the remaining cheese on top and bake for 30 minutes gas mark 5.

The nutritional information for Rosemary Conley Macaroni Cheese is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 405.9

• Total Fat: 9.7 g
• Cholesterol: 3.2 mg
• Sodium: 565.9 mg
• Total Carbs: 59.3 g
• Dietary Fiber: 2.6 g
• Protein: 18.7 g