Mac 'n' Cheese

Ingredients

• 1 vegetable stock cube
• 1 tsp English mustard
• 5 sprays extra virgin olive oil
• 2 medium eggs
• 120 g cheese
• 200 g cherry tomatoes
• 200 g fat free natural yogurt
• 250 g tomato puree
• 2 cloves garlic
• 6 small spring onions
• 300 g dry macaroni

Directions

1. Preheat oven to 200 °C or 180 °C fan or gas mark 6.
2. Cook the macaroni according to the packet, drain and set aside for later.
3. Meanwhile place a large frying pan sprayed with oil over a medium heat. Add the spring onions, garlic and cherry tomatoes, stir and cook for 2-3 minutes. Transfer to a wide mixing bowl and add the macaroni.
4. Beat together the stock, tomato purée, yogurt, mustard and eggs until smooth.
5. Pour over the macaroni then stir in most of the cheese. Season and toss well.
6. Divide between 4 shallow individual ovenproof dishes. Sprinkle over the remaining cheese.
7. Bake for 15-20 minutes, or until bubbling. Leave to stand for 5 minutes then serve with salad.