Ingredients

• 250g dried macaroni pasta
• 1 x 250g pkt 98 per cent fat-free bacon finely chopped
• 10g reduced-fat spread (Flora Pro-Activ Light brand)
• 2 tablespoons plain flour
• 500ml (2 cups) skim milk
• 40g (1/2 cup) coarsely grated reduced-fat vintage cheddar
• 2 tablespoons coarsely chopped fresh continental parsley
• 2 green shallots, ends trimmed, thinly sliced
• 30g (1/3 cup) shredded parmesan
• 2 tablespoons dried (packaged) breadcrumbs
• Mixed salad leaves, to serve

Method

• Step 1 Preheat oven to 180°C. Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Place in a heatproof bowl.
• Step 2 Heat a large saucepan over medium-high heat. Add the bacon and cook, stirring, for 3-4 minutes or until golden. Add the spread and cook, stirring, for 1 minute or until melted. Add the flour and cook, stirring, for 30 seconds or until foamy. Remove from heat and gradually stir in the milk. Cook over medium heat, stirring constantly, for 5 minutes or until mixture boils and thickens. Remove from heat.
• Step 3 Add the cheddar, parsley, green shallot and half the parmesan to the milk mixture and stir until cheese melts. Add the pasta to the milk mixture and stir until well combined.
• Step 4 Spoon the pasta mixture into a 2L (8-cup) capacity ovenproof baking dish. Combine the breadcrumbs and remaining parmesan in a small bowl. Sprinkle pasta mixture with breadcrumb mixture. Bake in preheated oven for 30 minutes or until top is golden.
• Step 5 Spoon the macaroni cheese among serving bowls and serve immediately with mixed salad leaves, if desired.