Ingredients
- 500g macaroni pasta, uncooked
- 1 tablespoon olive oil
- 1 brown onion, finely diced
- 100g rindless bacon, fat removed, chopped
- 1 garlic clove
- 100g polyunsaturated margarine
- 70g plain flour
- 20g Dijon mustard
- 6 cups reduced fat milk
- 200g reduced fat tasty cheese, grated
- 1 cup frozen peas
Method
- Bring a large pot of water to the boil, add pasta, cook according to packet instructions, drain
- Heat olive oil in a large pan, add onion, bacon and garlic, cook for 2 mins until onion softens
- In a separate pan melt margarine over a medium heat, add flour, cook for 2 minutes, stirring continuously
- Remove from heat, stir through mustard. Gradually add milk, stirring continuously until smooth, return to a medium heat, cook stirring until sauce thickens and starts to bubble
- Add cheese, stir until melted
- Add pasta to sauce mixture, stir well, add peas and mix until combined, portion into 200g oven safe containers.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 1171kJ | 573kJ |
| Protin | 13.90g | 6.8g |
| Total fat | 11.68g | 5.7g |
| Saturated fat | 4.7g | 2.3g |
| Carbohydrate | 28g | 14.83g |
| Sugars | 6.8g | 3.3g |
| Dietary Fibre | .3.g | 1.6g |
| Sodium | 240mg | 117mg |
