Ingredients
250g macaroni
25g reduced-fat spread
25g plain flour
250ml semi-skimmed milk
100g reduced-fat cheddar cheese
Black pepper
1 tomato
Equipment
Two saucepans, weighing scales, grater, chopping board, sharp knife, colander, measuring jug, heat resistant spoon, whisk, ovenproof dish 21cm (or foil tray).
Method
1. Bring a saucepan of water to the boil, and then add the macaroni. Cook for about 10 – 12 minutes, until al dente.
2. Grate the cheese and slice the tomato.
3. While the pasta is cooking, make the sauce:
- All in one method:
- place the fat, flour and milk into a small saucepan;
- bring the sauce to a simmer, whisking all the time until it has thickened;
- stir in 75g of the grated cheese.
- Roux method:
- melt the fat;
- add flour and cook for 1 minute;
- remove from the heat and bring to a boil, then reduce to simmer and allow sauce to thicken;
- off the heat, stir in 75g of the grated cheese.
4. Preheat the grill.
5. Drain the boiling hot water away from the macaroni into a colander in the sink.
6. Stir the drained macaroni into the cheese sauce and add a few twists of black pepper.
7. Pour the macaroni into an oven-proof dish (or foil tray).
8. Arrange the tomato slices over the macaroni.
9. Place under a hot grill until the cheese is melted and golden brown.
Top tips:
- Focus on fibre: Use wholemeal pasta to increase the fibre content.
- Reduce food waste: Add broccoli, cauliflower florets, frozen peas or mixed veg. Cook with the macaroni.
- Serving suggestion: Serve with a seasonal side salad.
- Food skills: Check out our food skills videos to help understand the key skills used in this recipe.
Be ingredient aware!
Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe.
You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a dairy alternative. For those with an allergy to gluten, use a gluten-free pasta. Always check food labels for allergens, and suitability for vegetarians and vegans.
For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website.
Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more.
Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?
Food skills:









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