A quick canvass of bariatric patients (bypass, gastric band, sleeve and revision) has indicated that most of us love a cheesy ‘comfort’ food when times get tough. As a result, I have looked at, and adapted, this classic and made it as bariatric-friendly as possible. For those who are not looking for a vegetarian option this recipe also works well with the addition of chopped ham or flaked tuna…and will help to boost the protein component considerably. Just fold in about 175g with the pasta before baking. This dish can usually be introduced towards the latter part of Soft Food/Amber recipe eating stage.
BARIATRIC MACARONI CHEESE
25g low-fat spread
25g plain flour
300ml skimmed milk
1 tsp Dijon mustard
100g Cathedral City Lighter Cheddar cheese, grated
salt and freshly ground black pepper
225g quick-cook macaroni
25g moist sun-dried tomatoes, sliced
1. Preheat the oven to 190 C/gas mark 5.
2. Gently heat the low-fat spread in a small pan and stir in the flour. Gradually add the milk, whisking until you have a smooth, thickened sauce. Remove from the heat and stir in the mustard, three-quarters of the cheese and salt and pepper to taste.
3. Meanwhile, cook the macaroni in a large pan of boiling, salted water according to the pack instructions. Drain and fold into the cheese sauce.
4. Spoon the mixture into an ovenproof dish. Mix the breadcrumbs with the remaining cheese and sprinkle over the top. Scatter the sun-dried tomatoes over the top.
5. Bake in the oven for about 20 minutes until golden.
WLS PORTION: 1/2
V Suitable for vegetarians
* Suitable for freezing
Image courtesy of Cathedral City.