This delicious, creamy mac & cheese is so good you would never be able to tell that it's Slimming World friendly! This dish serves 4 people and 1 serving counts as your healthy extra A. If you like this, check out my American Soulfood Recipe here
You will need:-
Method:-
Preheat oven to 200c, (gas mark 4)
Season the butternut with salt, pepper and spray with low calorie cooking spray. Place on a baking and place in the oven to bake for approx. 45 mins or until softened
Meanwhile, in a large saucepan add the onion and fry off for a few mins until softened. Add the garlic and fry for another few mins.
Once butternut squash is cooked, scoop insides out of the skin and add to the saucepan with the garlic and onions. Add pinch of cayenne and the mustard powder and break up with the back of a wooden spoon. Add the stock and bring to a boil.
Add mix to a blender and blend till as smooth as possible, then add back to the saucepan over a low heat and stir in the cheese.
Bring a large saucepan of water to boil, add in the pasta and cook until al dente. Drain the pasta and stir this into the sauce.
Notes-
Syn calculations are all carried out as a paying Slimming World member. I am not a consultant! It is always recommended to check syn values yourself.
All images and content on Sugar Pink Food is copyright protected. If you wish to share this recipe, then please do so by using the share options provided.
Do not screenshot or post recipe or content in full
Serves 4
Extra Easy Syn Value:- Syn Free
Healthy Extras:- A
You will need:-
300g of dried macaroni
½ onion, finely chopped
2 clove of garlic, crushed
pinch of cayenne pepper
2 tbsp mustard powder
400ml vegetable stock (can be made up with a cube)
half a butternut squash, seeds removed (cut a whole butternut squash in half, lengthways)
90g of good quality strong cheddar
30g of parmesan
salt and black pepper
Low Calorie cooking spray
½ onion, finely chopped
2 clove of garlic, crushed
pinch of cayenne pepper
2 tbsp mustard powder
400ml vegetable stock (can be made up with a cube)
half a butternut squash, seeds removed (cut a whole butternut squash in half, lengthways)
90g of good quality strong cheddar
30g of parmesan
salt and black pepper
Low Calorie cooking spray
Method:-
Preheat oven to 200c, (gas mark 4)
Season the butternut with salt, pepper and spray with low calorie cooking spray. Place on a baking and place in the oven to bake for approx. 45 mins or until softened
Meanwhile, in a large saucepan add the onion and fry off for a few mins until softened. Add the garlic and fry for another few mins.
Once butternut squash is cooked, scoop insides out of the skin and add to the saucepan with the garlic and onions. Add pinch of cayenne and the mustard powder and break up with the back of a wooden spoon. Add the stock and bring to a boil.
Add mix to a blender and blend till as smooth as possible, then add back to the saucepan over a low heat and stir in the cheese.
Bring a large saucepan of water to boil, add in the pasta and cook until al dente. Drain the pasta and stir this into the sauce.
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Notes-
Syn calculations are all carried out as a paying Slimming World member. I am not a consultant! It is always recommended to check syn values yourself.
All images and content on Sugar Pink Food is copyright protected. If you wish to share this recipe, then please do so by using the share options provided.
Do not screenshot or post recipe or content in full
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