No matter if you have always loved to cook or else you have selected up it as a hobby during quarantine, we would see a guess that you're watching for new recipes to use out. Afterall, getting creative in your kitchen is a wonderful and worthwhile means to devote your time.

We have gathered all the very lovedand highest ranked Reduced fat tuna and vegetable macaroni cheese inside our site. It is the very best of the Ideal!

We've piled up the most useful recipes . They are our most loved, rated and commented 5 star recipes out of our big local group, all in one place. The apps, mains, desserts and much even are ensured delicious!

Ingredients

300g dried macaroni pasta
50g reduced-fat margarine spread
1/4 cup plain flour
2 cups reduced-fat milk
2 teaspoons wholegrain mustard
1 cup reduced-fat grated tasty cheese
425g can tuna in springwater, drained, flaked
4 green onions, thinly sliced
1 cup frozen peas, corn and capsicum
1/2 cup fresh breadcrumbs

Method

Step 1 Preheat oven to 200°C/180°C fan-forced. Grease a 6 cup-capacity baking dish.
Step 2 Cook pasta in a saucepan of boiling water, following packet directions, until just tender. Drain. Transfer to a bowl.
Step 3 Melt spread in a saucepan over medium heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until thickened. Stir in mustard and 1/2 cup cheese. Season with pepper. Cook for 2 minutes or until combined and cheese melted.
Step 4 Stir in tuna, onion, frozen vegetables and pasta. Spoon into prepared dish. Sprinkle with breadcrumbs and remaining cheese. Bake for 20 to 25 minutes or until golden. Stand for 5 minutes. Serve.

Reduced fat tuna and vegetable macaroni cheese

How to make Reduced fat tuna and vegetable macaroni cheese

Ingredients

Method