This recipe was from this months Slimming World magazine but as usual I made a few tweaks to it which thought might make it a bit easier to make.
It was really tasty and although you dont get a gooey macaroni cheese you get a cheesy, tomatoey macaroni dish. The additions of spring onions, garlic and tomatoes give it a good flavour and I exchanged the fat free natural yogurt for fromage frais which I thought might give it a more cheesy flavour.
It was a big hit in my household and the recipe says serves four but I served it with some lean gammon, broccoli and peas and it was a very filling side dish and made a change from potatoes or rice and  I think could easily serve six generously as a side dish and a very generous portion for four served as a main course maybe with some salad.
500g dried macaroni
6 spring onions (sliced, I do this with scissors)
2 cloves garlic (crushed)
200g cherry tomatoes (halved)
400ml vegetable stock
4 tbsp tomato puree
250g fromage frais (fat free)
2 eggs (beaten)
120g red leicester cheese (grated)
low cal spray oil
salt and pepper
Preheat the oven to gas 6 / 200c/ 400f , Cook the macaroni in lots of salted, boiling water until just cooked then drain and set aside.
Place a frying pan over a medium heat and spray with oil and gently fry spring onions and cherry tomatoes for five minutes until soft.
Place cooked macaroni with the tomatoes and spring onions in a large mixing bowl.
In a large jug mix together the stock, tomato puree, fromage frais and eggs and whisk till smooth , Pour over the macaroni mixture and add 100g of the cheese , mix very well and season well with salt and pepper.
Place in a large ovenproof dish and sprinkle with the rest of the red leicester cheese.
Bake for 25 minutes then leave to sit for 5 minutes before serving.
Syn free on extra easy but add 6 syns if not counting cheese as a healthy extra.
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