Macaroni and cheese

Macaroni cheese with veg

The stronger the cheese, the less you need, saving you money for the same great full-on flavour

By , 12 January 2016
Macaroni cheese with veg
  • Ready in: 50 mins
  • Serves: 6
  • Price: 87p per serving
Nutritional Info
Each 276g serving contains
  • Energy 1686KJ 403KCAL
  • Fat med
  • Saturates high
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100g: 611kJ/146kcal.
  • 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
  • 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.

  • Melt the butter in a pan, then stir in the flour, cayenne and mustard. Cook over a low heat for 1 min, stirring.

  • 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.

  • 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.