Jo*
Silver Member
300 g macaroni
150 g Philadelphia Light (2 HExA)
185ml semi skimmed milk ( 100ml is 1 1/2 syns, I count this as 3 syns, then round it up if serving 4 as 1 syn, erring on higher)
84g reduced fat mature cheddar cheese or mix of mature cheese and parmesan (2 HExA)
1 courgette diced
200g smoked bacon fat removed cut into squares
100g mushrooms sliced
Preheat the oven to fan 180, Gas 5. Cook the macaroni following instructions on pack. Whilst it's cooking fry the bacon, courgettes and musrooms, until cooked. Mix the Philly light with the milk and half of the cheese.
Drain the macaroni and return to the pan, mix with the Philly mixture,bacon and veg. Pour into a ovenproof dish and top with the remaining cheese.
Bake in the oven for 20-30 minutes until light golden brown.
This was so tasty, filling and hit my macaroni cheese craving perfectly, I actually think it was as tasty as the heavy cheese sauce one I used to make.
