Slimming Friendly Macaroni and Cheese

1. Bring a large pot of water to a boil and add the salt and stock cube. Add the pasta and cook for the suggested time then drain well.
2. Make the cheese sauce while the macaroni is cooking. Start by melting the butter (here I used Flora Light) in a pot over medium heat.
3. Add the flour and stir with a wooden spoon until a paste forms - this is called a roux.
4. Gradually add COLD milk a little at a time, stirring constantly. Take your time and allow the roux to get fully absorbed into the milk before adding more. This really is the secret to a silky cheese sauce!
5. Bring the white sauce into a low simmer once all the milk has been added. Cook for two minutes then stir in the mustard powder, paprika and salt. At this point the sauce should be thick enough to coat the back of your spoon. If you drag your finger on the spoon it should leave a clear trail.
6. Take the sauce off the heat and add the cheese, stirring so it melts into the sauce. Add the nutmeg then taste and season with salt and pepper, as needed. Do not reheat the sauce after this point or the cheese might split.
7. Add the macaroni and stir it all together - ooey gooey yumminess! Serve immediately with some green vegetables and a side salad.

BAKED MAC AND CHEESE

1. Preheat the oven to 180C (350F).
2. Dry fry the bacon in a non-stick pan until crisp then cut into small pieces.
3. Blitz the bread in a mini chopper together with the parsley until you have fine breadcrumbs.
4. Bring a large pot of water to a boil and add the salt and stock cube. Add the pasta and cook for one minute less than recommended cooking time. Reserve one ladleful of the starchy pasta water then drain before adding to the cheese sauce.
5. Make the cheese sauce while the macaroni is cooking. Melt the Flora Light in a pot over medium heat.
6. Add the flour and stir with a wooden spoon or small balloon whisk until a paste forms - this is called a roux.
7. Gradually add the milk, a little at a time, stirring constantly. Take your time and allow the roux to get fully absorbed into the milk before adding more.
8. Stir 80ml (1/3 cup) of the hot pasta water into the sauce and simmer gently for two minutes.
9. Add in the mustard powder, paprika and salt. At this point the sauce should be thick enough to coat the back of your spoon. If you drag your finger on the spoon it should leave a clear trail.
10. Take the sauce off the heat and add the cheese, stirring so it melts into the sauce.
11. Add the macaroni and stir well to combine. Add the nutmeg then taste and season with salt and pepper, as needed.
12. Transfer the macaroni into a baking dish and add breadcrumbs and bacon.
13. Bake for 20 minutes until the sauce is bubbling and the topping is crunchy and golden.
14. Serve with your choice of sides.