Want an artery-friendly macaroni cheese recipe?

Don’t copy the yanks!

American versions of the ultimate steak side can pack an artery-stuffing 150 grams of cheese: the fat equivalent of two Big Macs, or a seriously intensive hour-long cardio session’s worth of graft.

Skip the bad stuff and keep the flavour by blending the flesh of a roasted butternut with garlic, plain yoghurt and one handful of punchy mature cheddar. You keep the orange colour and rich cheesy flavour, but shave off 70 grams fat while you’re at it.

Traditional Mac ‘n’ Cheese: Calories 1240 = 5 170 Kilojoules

MH Mac ‘n’ Cheese: Calories 620 = 2 585 Kilojoules

Macaroni and Cheese Recipe

Serves 4

Ingredients

3 cups cubed peeled butternut

1¼ cups chicken stock

1½ cups fat-free milk

2 garlic cloves, peeled

2 tbsp low-fat plain yoghurt

1½ cups grated strong Cheddar cheese

500g macaroni

1 tsp olive oil

½ cup breadcrumbs

2 tbsp chopped fresh parsley

Method

Preheat oven to 180°C.

Add the butternut, stock, milk, and garlic in a pot and bring to the boil. Reduce the heat and simmer for about 20 minutes until the butternut is soft.

Put the butternut mixture and yoghurt into a blender and blend until smooth.

Season to taste.

Pour into a large bowl, add one cup of the cheese and stir until combined.

Cook the pasta according to package directions and drain well.

Add the pasta to the butternut mixture, and stir until combined and pour into a casserole dish

Mix the breadcrumbs, cheese, olive oil and parsley together and sprinkle over the pasta.

Bake for 25 minutes or until golden brown and serve immediately with a fresh green salad.