Recipes
Macaroni cheese with veg
The stronger the cheese, the less you need, saving you money for the same great full-on flavour
The stronger the cheese, the less you need, saving you money for the same great full-on flavour
(11 votes)
Cook: 50 Mins
Serves: 6
Price: 87p per serving
Nutritional Information
Each 276g serving contains
Energy
1686kj
403kcal
1686kj
403kcal
20%
Fat
13.2g
13.2g
Med
19%
19%
Saturates
7.7g
7.7g
High
39%
39%
Sugars
6.3g
6.3g
Low
7%
7%
Salt
0.55g
0.55g
Low
9%
9%
of your reference intake.
Typical energy values per 100g:
611kj/146kcal
Typical energy values per 100g:
611kj/146kcal
Ingredients
350g macaroni
250g Chosen by you Frozen for Freshness Broccoli & Cauliflower Florets
40g butter
40g plain flour
Pinch cayenne pepper
Pinch mustard powder
450ml skimmed milk
100g Chosen by you 50% Less Fat Mature British Cheese, grated
50g Parmesan, grated
25g fine breadcrumbs
100g cherry tomatoes, halved
Method
1
Preheat the oven to 220C/ 200C Fan/Gas 7. Cook the macaroni in a large pan of boiling water for 12 mins, adding the frozen veg for the last 5 mins. Drain.
2
Melt the butter in a pan, then stir in the flour, cayenne and mustard. Cook over a low heat for 1 min, stirring.
3
Take the pan off the heat and gradually beat in the milk, using a wire whisk. Heat until boiling, whisking all the time. Simmer for 1 min.
4
Remove from the heat. Stir in the macaroni and all but a handful of the cheese. Put in an ovenproof dish, top with the tomatoes and remaining cheese. Bake for 20-25 mins until golden.