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Macaroni Cheese with Home-Grown Wild Rosemary

 

I fancied a creamy pasta dish tonight without tucking into the cream and saturated fat.  One of Jamie Oliver’s recipes caught my eye.  I’ve tweaked the recipe a little to keep the total saturated fat down by substituting some of the fat with olive oil.  This is an easy week day family meal with a twist.  I loved the rosemary in this dish.  Serve with a salad on the side and why not experiment with your child’s favourite vegetables?

 

INGREDIENTS
20g butter
2 teaspoons  olive oil
1 1/2 tablespoons heaped plain flour
3 fat garlic cloves, sliced finely
600ml semi-skimmed milk
300g tubed pasta
75g cheddar, grated
1 – 2 cups petit pois
1 large sprig of rosemary, finely chopped
Plenty of freshly grated black pepper

 

METHOD

In a saucepan melt the butter, add oil and flour and whisk to make a paste.

Add the finely sliced garlic cloves & cook until golden.

Add milk, whisking until you achieve a smooth sauce.

Throw in the cooked pasta, grated cheese, chopped rosemary & the petit pois.

Mix well and cook in a hot oven (200 degrees) for 30 mins.  A topping of sweet peppers before you cook in the oven can be delicious too.

 

There are plenty of left-overs for the next evening.

 

Nutrition Tip

I have reduced some of the butter in this recipe with olive oil to cut back on the saturated fat.

 

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