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Luxury Mac & Cheese II


Gold Member
This is a tweaked version of an older recipe I used to make. It was very yummy and my definite favourite!

Serves 4

3/4 syn per serving plus
1 HEX A on EE


Roasting veg (I used red onion, peppers, garlic, mushrooms, cherry tomatoes, courgette)
340g/12oz dried pasta (I used 'gigli' from Sainsburys)
2 ready cooked roast chicken breasts, skin removed and diced
1 tbsp Sacla sun dried tomato pesto (2.5 syns)
126g reduced fat cheddar, grated
28g parmesan, grated
2 eggs
500g pot Yeo Valley fat free natural yogurt
1 tsp wholegrain mustard (0.5 syn)
1 tbsp capers, roughly chopped
couple of dashes of worcester sauce

1) Roast the veg with a drizzle of balsamic vinegar and Frylight.

2) Cook the pasta according to pack. Drain and toss with the roasted veg, pesto & chicken. Season and pour into a lasagne dish (or large deep dish).

3) In a bowl, mix the eggs, yogurt, mustard, worcester, capers cheddar, salt & pepper. Pour over the pasta. Sprinkle with parmesan cheese.

4) Bake at 220 for 15-20 mins until lightly golden and bubbling.
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