Sausage and Tomato Mac ’n’ Cheese

A slimmed-down mac ’n’ cheese baked with roasted cherry tomatoes and reduced-fat sausages, finished with a lighter homemade Cheddar sauce for a bubbling, golden family dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C (fan 200°C/gas mark 7) and spray the ovenproof dish with low-calorie cooking spray.

Step 2

Place the sausages in the ovenproof dish and add the tomatoes, cut side up. Sprinkle over the sage and garlic granules, spray with low-calorie cooking spray and cook in the oven for 20 minutes, turning the sausages halfway through, or until the sausages are cooked, show no signs of pinkness and are golden brown. The tomatoes should be wrinkling around the edges.

Step 3

Remove the sausages and tomatoes from the oven and cut the sausages into quarters. Set aside.

Step 4

Meanwhile, put the macaroni in a large saucepan of boiling water, then lower the heat and partially cover with a lid. Simmer for about 10 minutes or until al dente. Drain and return to the pan, putting the lid on to keep it warm. Set aside, off the heat.

Step 5

Place the milk in a small saucepan, add the reduced-fat spread, and heat gently until steaming hot and the reduced-fat spread has melted. Take care not to let the milk boil over.

Step 6

Put the cornflour in a bowl with 3 tablespoons of cold water and mix until smooth. Pour into the hot milk, stirring constantly with a balloon whisk or wooden spoon. Simmer for 3–5 minutes, stirring constantly, until thickened slightly and smooth. Stir in 100g of the grated cheese and the mustard powder.

Step 7

Place the sausage quarters, roasted tomatoes (save a few for the top) and cheese sauce in the saucepan with the drained macaroni and stir to combine. Season to taste with salt and pepper.

Step 8

Wash the ovenproof dish then add the macaroni, sausage and tomato mixture and spread it out. Sprinkle the top with the remaining 20g of grated Cheddar and place the rest of the roasted tomatoes on top.

Step 9

Bake in the oven for 15–20 minutes, or until bubbling and golden. Serve with a mixed salad or other accompaniment of your choice.