Macaroni and vegetable cheese

This simple but tasty dish is a great way to boost your energy levels when you’re ill. It can easily be adapted by using low fat alternatives, like skimmed milk, for everyday eating.

Serves 2

Ingredients

• 100g (3½oz) quick cook pasta shapes or fresh pasta
• 25g (1oz) frozen or tinned peas
• 25g (1oz) frozen or tinned sweetcorn
• 15g (½oz) butter or polyunsaturated margarine
• 15g (½oz) plain flour
• 300ml (½ pint) milk
• 40g (1½oz) cheddar cheese, grated
• freshly ground black pepper

Instructions

1. Cook the pasta according to the pack instructions, adding the peas and sweetcorn.
2. Two minutes before the end of the cooking time. Drain. Meanwhile, place the butter, flour and milk in a saucepan and cook over a medium heat, whisking continuously until the sauce has thickened.
3. Stir through the cheese. Season to taste, add to the pasta and vegetables, toss and serve.
4. Or, if you prefer, pop under the grill for a few minutes to brown the top.

Nutritional information

Each serving contains:

462 calories
18 g protein
56g carbohydrates
20 g fat

• Vegetarian
• Suitable for freezing

For more delicious recipes see http://www.diabetes.org.uk/Guide-to-diabetes/Food_and_recipes/Recipes/