Mac and cheese recipe on Second Nature❄️

Prep and cooking time 35 minutes Complex carb portions per serving 2.25

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Step 1

Serves 4

Step 2

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 3

Cook the pasta al dente (undercooked). It will cook in the oven with the sauce later.

Step 4

To make the roux, heat a non-stick saucepan over low/medium heat.

Step 5

Add the butter until melted, then the flour, and stir until fully combined. Cook the flour in the melted butter for at least 2mins so the sauce loses the taste of flour.

Step 6

Slowly add the milk (50ml at a time), until the roux coats the back of a wooden spoon (roughly 10mins).

Step 7

Add the 150g of cheddar to the roux mixture and stir until melted. Season lightly with salt and pepper. If the sauce looks too thick, add a dash more milk. The sauce will thicken the more it’s heated.

Step 8

Add the par-cooked pasta to the pan and stir to coat it fully in the sauce.

Step 9

Transfer to an ovenproof baking dish, top with the 70g of extra cheese and bake in the oven for 15mins, or until golden. Serve with salad or vegetables.