American Mac ‘N’ Squeeze
Cheesy, creamy, and oh-so-crowd-pleasing, this delightful dish is a classic for all the right reasons. It’s the perfect addition to your summer BBQ or picnic, and it works equally well sans-slaw on a cold autumn evening. This meal does it all — and tastes great doing it.
- Serves 2
- 20 minutes
What you need
- MAC ‘N’ CHEESE
- 150 g dried macaroni
- 140 g Primula Light Cheese
- 2 tsp American-style mustard
- 1 gherkin, sliced
- A handful of chopped dill, to garnish
- ‘SLAW
- 100g fat-free natural yogurt
- 1 tbsp extra-light mayo
- 1/4 red cabbage, finely shredded
- 1/4 white or green cabbage, finely shredded
- 2 carrots, grated
- 1/2 red onion, finely sliced
- A handful of chopped dill
- A dash of vegetarian Worcestershire sauce
How you do it
Cook the pasta according to pack instructions.
Meanwhile, combine all of the ‘slaw ingredients and place in a serving dish.
Drain the pasta and set aside.
Mix the Primula Light Cheese and mustard, then stir the mixture through making sure you’ve evenly coated the pasta.
Garnish with gherkin and chopped dill.
Serve immediately and then reach for seconds!
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