Low Fat Spicy Mac 'n' Cheese

Low Fat Spicy Mac 'n' Cheese

Give a much loved classic a twist without compromising on flavour. Packed with veg and sprinkled with jalapenos. It's filling, it's comforting and it's oh so cheesey!


Step 1
  • Fry the chorizo in a large deep pan over medium heat until it's just starting to soften and release its oils.
Step 2
  • Add your diced and deseeded jalapeños and fry for a couple of minutes until soft. Drain away any excess fat if necessary, then melt in 3 tbsp butter.
Step 3
  • Stir in 3 heaped tbsp flour until a paste forms, then very gradually stir in 1 litre of Arla B.O.B Milk and whisk so there are no lumps.
Step 4
  • Add 1 tbsp mustard, 1/2 tsp onion powder, 1 tsp garlic powder, 1/4 tsp cayenne and 1 tsp hot sauce, then allow to bubble until thickened, stirring occasionally. Feel free to adjust the spices to your own taste!
Step 5
  • It's important to thicken the sauce before adding the cheese, so make sure it's ready before moving on the the next steps.
Step 6
  • Preheat oven to 200C and cook 400g pasta in salted boiling water for a couple of minutes less than it says on the packet (it'll cook more in the oven later).
Step 7
  • Once thickened, take the pan off the heat and stir in your cheese. Taste for seasoning and add more if needed.
Step 8
  • Stir in your pasta and transfer to a baking dish. It might seem overly stringy/saucy but will smooth out in the oven.
Step 9
  • Top with the rest of your parmesan, 30g of breadcrumbs, then the rest of your jalapeños. Finish by spraying with oil then pop in the oven for 20-25mins or until golden and bubbly.


Arla® B.o.b milk
400 ml
30 g
Arla® B.o.b cheddar (Mature)
120 g
Spicy cheese
30 g
Button mushrooms
Broccoli florets
Mixed spices to taste
Jalapeño chillies to taste
Fresh fresh parsley to serve