Quark Macaroni Cheese
This recipe for macaroni cheese substitutes quark for creme fraiche, adding more protein and making it much better for you, at around 263 cals per serving. We’ve been trying out new recipes using quark after being sent a hamper from the Lake District Dairy co. Quark is a sort of soft cheese and it’s absolutely delicious – if you want to try cooking with it, you’ll find it at Morrisons, Tesco, Ocado and Sainsburys – look out for the Lake District Dairy co. branding. This is a great back to uni communal dinner dish, or just an easy family supper (same thing, really!)
- 200g Macaroni or other pasta
- 300ml Semi skimmed milk
- 2 tbsp Cornflour
- 500g Quark
- 1 tsp Dijon mustard
- 170g low fat mature cheddar
- 55g finely grated parmesan
- 200g cherry tomatoes
- Salt and pepper to taste
Lightly butter a shallow ovenproof baking dish. Boil the macaroni in plenty of salted water for about 10-12 minutes until tender but with some bite.
Preheat the grill. Mix the milk with the cornflour in a large saucepan, then gradually whisk in the quark and mustard.
Slowly bring to the boil, stirring or whisking continuously. Boil gently for 1-2 minutes then stir in the cheddar cheese. Season.
Drain the pasta then stir into the sauce, pour into the buttered dish and level. Halve the cherry tomatoes then arrange cut side up over the top. Scatter parmesan over the top and put under the grill (not too close or it will burn) for about 5 minutes until brown and bubbling.