The creaminess of Macaroni and Cheese without the added fat

You never know where you will find your next inspiration for dinner, it can come from reading a blog, a magazine article or maybe even just a recommendation from a friend.  Keeping your mind open to new ideas can help keep your meal times interesting so that your family looks forward to a night in rather then spending money on an expensive night out.  For this recipe I found inspiration in my mother-in-law's Weightwatchers cook book, Fabulous & Filling.  So not only was this a delicious meal but I knew that it was a slightly better for your option that I could feel good about.

Smoked Haddock Macaroni and Cheese

1 c. (225ml) skimmed milk

1 1/2 tsp cornstarch

7 oz (200g) smoked haddock

3 1/2 oz (100g) dried macaroni

1 1/2 oz (40g) low fat mature cheddar cheese

1 Tbsp grated Parmesan cheese

 1 spring onion

1/2 c. peas

1 c. chopped leeks

1 tomato, sliced

Preheat the oven to 350 F. (180 C) Blend 2 Tbsp of milk with the cornstarch in a small bowl, set aside. Pour the rest of the milk over the haddock in a large, lidded pan.  Cover and poach the smoked haddock for 5 minutes. 

Remove the fish from the milk, reserving the poaching liquid, and flake roughly.

Meanwhile, bring a pan of water to a boil and cook the macaroni accourding to the packet directions. Drain and set aside.

In a medium sauce pan add the cornstarch mixture to the poaching liquid and bring to a boil slow boil, stirring until thickened.  Because this is low fat milk don't allow the boil to be a strong rumbling boil, other wise the milk can break down.  Heat on medium high heat and stir constantly until the liquid has thickened.  Mix the two cheeses together setting aside a small handful for the topping, and stir into the thickened milk.

Mix the macaroni, peas, leeks, smoked haddock and cheese sauce into an oven proof dish.  

Top with sliced tomatoes, tomato slices and the small handful of cheese you set aside.  Bake in the oven for 20 minutes or until bubbling and golden brown.