Nip into the supermarket for four ingredients then whip up a meal that’s full of flavour.
Ingredients
- 400g dried macaroni pasta
- 375ml can Carnation Evaporated Milk
- 150g Mersey Valley Vintage Club Spreadable cheese – Original
- 3 large shallots, trimmed, thinly sliced
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions.
- Step 2Meanwhile, place the evaporated milk and cheddar in a saucepan over medium-low heat. Cook, stirring, for 3-4 minutes or until the cheddar melts and the mixture is smooth. Season with salt and pepper. Add the shallot and cook, stirring, for 1 minute.
- Step 3Drain the pasta and return to the pan. Pour over the sauce and toss to combine. Season with pepper.
- Lower gi
- Vegetarian
Nutrition
2772 kj
Energy
23g
Fat Total
15g
Saturated Fat
3g
Fibre
29g
Protein
52mg
Cholesterol
383.34mg
Sodium
11g
Carbs (sugar)
84g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: If you’d like to add meat, stir in 200g chopped ham in step 2.
- Author: Kerrie Ray
- Image credit: Janyon Boshoff
- Publication: Australian Good Taste
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