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Deluxe macaroni cheese

A duo of mushrooms gives this crowdpleaser a luxurious depth of flavour

EVERYDAY EASY

Serves 4

VEGETARIAN // FREEZABLE

Ready in about 1 hour


50g dried porcini mushrooms

200g dried macaroni, or any other short-shaped pasta

Low-calorie cooking spray

300g portobello mushrooms, cut into large chunks

16 baby leeks, sliced

4 garlic cloves, finely chopped

200g cherry tomatoes

1 tbsp finely chopped fresh chives

400g fat-free natural fromage frais

½ tsp mustard powder, mixed with ½ tsp water

160g reduced-fat Cheddar, grated

2 medium eggs, lightly beaten

1 tsp sweet smoked paprika

Cucumber ribbons, to serve

1 Place the dried porcini mushrooms in a small heatproof bowl and pour over 200ml boiling water. Cover and leave to soak for 20 minutes. Meanwhile, cook the pasta according to the pack instructions, then drain and set aside.

2 Drain the porcini mushrooms through a fine sieve, reserving the liquid. Roughly chop and set aside.

3 Preheat your oven to 220°C/fan 200°C/gas 7. Spray a large, non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the portobello mushrooms and leeks and fry for 6-8 minutes, or until softened and lightly browned.

4 Stir in the garlic, reserved porcini mushrooms, tomatoes and 150ml of the reserved porcini liquid and bring to the boil. Cook for 5-6 minutes, or until most of the liquid is absorbed.

5 Stir in the chives and cooked pasta. Season, then transfer to a shallow, medium ovenproof dish. Whisk together the fromage frais, mustard, Cheddar, eggs and paprika, and drizzle over the top to cover evenly. Bake for 20-25 minutes, or until golden. Divide between 4 plates and serve with the cucumber ribbons.

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About Slimming World

Welcome to the May/June issue of Slimming World magazine – your complete guide to slimming success! Featuring amazing real-life transformations, new twists on the nation’s favourite recipes, and expert advice to keep your slimming campaign on track. 20s, 30s, 40s, 50s and 60s… this issue’s star slimmers span every decade. Discover how 28-year-old cover star Elena made weight loss work as a busy mum; meet Woman of the Year Hollie, 8st 6lbs lighter at 30; see how keen cyclist Karl lost nearly 8st at 50; then celebrate 10 years at target with Pauline, 67, and find out what she’s learned along the way. As one of the secrets of losing that lasts is falling in love with food, we asked readers to share their best-loved dishes, so we could make them even more delicious. We can’t wait for you to try them! Is a better love life high on your wish list, too? Then don’t miss our guide to firing up your libido: the best news is you don’t have to wait until you’ve reached your target weight to reignite passion between the sheets… Plus: a brilliant bank holiday menu plan; a clever commitment-boosting quiz, and 10 ways to get fit for free. Here’s to the exciting next chapter on your journey to slim
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