BLT-rific mac 'n' cheese

Method

BLT-rific mac 'n' cheese

Place a frying pan sprayed with nonstick spray over a medium heat. Add the bacon and cook until crispy, about 4 minutes per side. Once cool enough to handle, crumble or chop and set aside.

In a large saucepan, cook the pasta until al dente (firm) according to the instructions on the packet. Drain well, return to the pan and cover to keep warm.

Meanwhile cut the squash into pieces similar to the size of penne, about 5cm long and 1cm thick. Spray a large frying pan (with a lid) with nonstick spray, and place on a medium heat. Add the squash, cover, and cook for 5 minutes, occasionally uncovering to stir.

Add the spinach and tomato to the pan, re-cover, and continue to cook for about 1 minute. Remove the cover and continue to cook, stirring occasionally, until the spinach has wilted, the tomatoes are soft, and excess liquid has cooked off, about 3 minutes. If needed, drain any excess liquid. Set aside.

Place the cheese wedges in a microwave-safe bowl and stir to break them up. Add the sour cream and cheese slices, breaking the cheese slices into pieces as you add them. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until the cheeses have fully melted. Mix until smooth.

Add the cheese mixture and cooked vegetables to the pasta. Toss to coat and then top with bacon. If needed, bring to the desired temperature on the hob. If you like, season with salt and pepper, to taste. Serve it up!

PER SERVING (1/4 recipe, about 1 cup): 227 calories, 5g fat, 491mg sodium, 33g carbs, 6g fibre, 4g sugars, 13g protein