Macaroni cheese

At their request, I made the NonDieters some Macaroni Cheese. This used to be a meal I liked...

Until I had my SW Macaroni Cheese version!

Macaroni or Penne (wholewheat) (f)

35g fat reduced strong cheese (+7 syns OR HexA)
2 slices lean ham (f)

10 large mushrooms (f) chopped and cooked in 1/2 inch of water and a stock cube

Sauce:
1 cup cottage cheese (f)
1/4 tsp guar gum
1/2 tsp xanthan gum
large pinch salt
large pinch pepper
1 egg (f)

***This will look awful during the cooking process.
Add the cottage cheese to a saucepan and heat (med). The cottage cheese will separate into an awful watery substance and lumps of white - do not panic! Blitz with stick blender. This will form more watery, lumpy mess with smaller lumps.
Do not worry - we are going to add an emulsifier (Xanthan gum) that will fix the texture.
Remove from heat and add the Xanthan gum and guar gum. Blitz again with blender, until smooth.
Heat till boiling, applying the blender if needed.  This will allow the mixture to turn back into a sauce. You may find that it becomes far too thick - if so, add some boiling water and blitz. When boiling, remove from heat and allow to cool for a couple of minutes, then add one egg then blitz more until smooth. The egg will cook in the residual heat and thicken slightly.
Add salt and pepper generously (this will help reduce any overly acidic notes of the cottage cheese).

Drain the pasta and add a few large spoonfuls of sauce, mixing to cover the pasta.

Add about half a portion to a serving plate, then sprinkle on about half the cheese. Add the other half a portion on top. Roll the two ham slices (free!) and place on top, then sprinkle with remaining cheese and place under the grill.
Add 1/3 superfree mushrooms and serve! Mushrooms work really well, as they fit nicely with the ham to make a carbonara flavour. Other vegetables are also available :).