Ingredients

• 570ml/1 pint milk
• ½ onion
• 6 whole black peppercorns
• 2 bay leaves
• 1 tsp thyme
• ½ tsp grated nutmeg
• 50g/2oz low-fat spread
• 25g/1oz flour
• salt and freshly ground black pepper
• 175g/6oz whole wheat pasta (preferably macaroni)
• 175g/6oz low-fat cheddar cheese
• grated
• 1 tbsp chopped fresh parsley

Directions

• Preheat the grill to its highest setting.
• Place the milk into a saucepan over a medium heat. Add the onion
• peppercorns
• bay leaves and thyme and bring to the boil to infuse the flavours.
• Remove the pan from the heat
• cover with a lid and allow the milk to stand for 10-15 minutes. Strain the milk through a sieve into a bowl and discard the solid ingredients.
• Place the low-fat spread into a clean saucepan over a gentle heat. Once melted
• add the flour and cook
• stirring well
• for 2-3 minutes.
• Add the infused milk
• stirring all the time and bring the sauce gradually to the boil.
• Season with salt and freshly ground black pepper
• then allow the sauce to simmer for 3-5 minutes
• stirring occasionally.
• Meanwhile
• cook the macaroni according to packet instructions. When it is just cooked
• drain and place into a warm earthenware or heatproof dish.
• Add 110g/4oz of the grated cheddar cheese and all of the chopped parsley to the white sauce
• stir well
• then pour this over the cooked macaroni.
• Cover with the remaining grated cheese and place the dish under the grill to cook for 5-7 minutes
• until the cheese is bubbling and golden-brown.
• Serve at the table in the dish.