Slimming World MayJune 2019

Ve g - p a c k e d

mac ’n’ cheese

Slimming World Consultant Zia Hull was looking for different ways to

add Speed Food to her meals, so we introduced her to this dinnertime winner

Photographs: Lizzie Mayson

Zia Hull, 36, is

a Slimming World

Consultant. She

lives in Occold,

Suffolk, with her

husband, Chris,

and their two

daughters, Pippa,

five, and Edith,

three. Zia has lost

4st 7lbs and runs

her own groups

in Stowmarket,

Suffolk

1

Preheat your oven to 140°C/

fan 120°C/gas 2. Slice the

florets off the broccoli and

cauliflower heads, and keep the

florets and stalks separate. Halve

the stalks, then roughly chop.

4

Grate 100g Parmesan

or vegetarian alternative.

Stir into the egg mixture

with the quark, then whisk in the

stock until smooth. Season and

stir in the garlic, and set aside.

2

Cook the pasta for 3 minutes

less than the time on the

pack instructions, adding the

veg florets and stalks for the last 2

minutes. Drain in a colander, then

set over the empty pan off the heat

and leave to steam – this is to get

rid of as much water as possible.

5

Give the pasta and veg

a final toss in the colander

to get rid of any remaining

water, then tip into a 2-litre baking

dish. Pour over the cheese sauce.

Grate the remaining Parmesan

or vegetarian alternative evenly

over the top.

E V E RY D AY E A S Y

Serves 4

V

Ready in about 1 hour 30 minutes

1 head of broccoli (about 500g)

1 head of cauliflower (about 500g)

200g dried pasta shapes

2 level tbsp cornflour

6 large eggs, lightly beaten

120g fresh Parmesan, or

vegetarian alternative

250g plain quark

600ml vegetable or chicken stock

3 garlic cloves, crushed

Mixed-leaf salad and pickled baby

gherkins, to serve

Syns per serving: 6½*

*Deduct 6 Syns if using the Parmesan or

vegetarian alternative as a Healthy Extra

CLASSIC MAC ’N’ CHEESE: Increase the pasta to 350g,
then leave out the broccoli and cauliflower, and serve
with a third of a plate of salad or Speed Food veg.
PEARL BARLEY BAKE: Swap the pasta for dried pearl
barley for a nutty flavour. Cook the barley for 3 minutes
less than the time on the pack instructions, adding
the veg to the pan for the last 2 minutes as per step 2.
CHICKEN MAC ’N’ CHEESE: Follow steps 1 and 2
using 450g each broccoli and cauliflower and 100g
dried pasta. Then add 200g leftover cooked, shredded,
skinless chicken to the baking dish in step 5.
SPICED-UP MAC ’N’ CHEESE: Give the sauce a little
kick by mixing 2 tsp mustard powder and ¼ tsp cayenne
pepper into the cornflour with the eggs in step 3.
Syns per serving remain the same in all variations

Mix it up

56 SLIMMING WORLD MAGAZINE