Serves 4 
Prep time: 10 minutes
Cooking time: 45 minutes

Ingredients:

250g dried macaroni
40g low fat spread, unsalted
40g plain flour
600ml semi -skimmed milk
120g lighter cheddar cheese, grated 
1 tsp wholegrain mustard (optional)
8 cherry tomatoes, cut in half
3 tbsp stale breadcrumbs, coated in 1tsp of rapeseed oil
20g lighter cheddar cheese, for sprinkling on top

Vegetables of your choice to serve, we suggest 300g fine green beans, topped and tailed

Method:

1. Start with the pasta: bring a saucepan of water to the boil and add the macaroni. Cook according to pack instructions. Once cooked, drain well and set aside.
2. Preheat the oven to 200˚C / Fan 180˚C / Gas Mark 6
3. Next the cheesy sauce: melt the margarine in a saucepan over a medium heat. Add the plain flour, stirring continuously until combined. Cook for 2 minutes.
4. Add a little of the milk at a time, whisking continuously to ensure there are no lumps! Gradually add all of the milk and cook for 10 minutes until thickened. Add the grated cheddar and mustard, stirring until mixed.
5. Add the cooked macaroni to the sauce and mix. Pour into a large oven proof dish. Place the cherry tomatoes on top and scatter over the breadcrumbs and extra cheddar cheese. Transfer to the oven and bake for 20-25 minutes until golden.
6.  Just before serving, add the green beans to a saucepan of boiling water and cook for 3 minutes, until tender. Serve with the macaroni cheese.

Suggestions: 
For a spicier version, add a pinch of paprika or cayenne pepper when you add the cheese and mustard to the sauce. Also try mixing spinach leaves in the sauce before placing the dish in the oven.