Mac, cheese and veg bites
- 100g Frozen for Freshness Butternut Squash Chunks
- 25g unsalted butter
- 1 white onion, finely chopped
- 75g plain flour
- 200ml skimmed milk
- 80g Asda 50% Less Fat Grated Mature Cheese
- 198g tin salt-free sweetcorn, drained
- 50g frozen peas
- 1tbsp finely chopped parsley
- 150g macaroni
- 2 eggs, whisked with 1tbsp water
- 100g fresh breadcrumbs
Cook the butternut squash in boiling water for 15 mins or until soft. Drain, return to the pan and mash.
Melt the butter in a large pan over a low heat. Add the onion, cover and cook for 10-15 mins until soft but not browned.
Add 25g of the flour to the pan; cook for 3 mins. Take off the heat; gradually whisk in the milk. Return to the heat and simmer for 5 mins, stirring, to thicken.
Take off the heat; mix in the butternut squash, cheese, sweetcorn, frozen peas and parsley.
Cook the macaroni according to the pack instructions. Drain, stir into the cheese mixture and allow to cool completely.
Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper
Divide the macaroni mixture into 12. Wet your hands, then roll into balls.
Put 50g of the flour, the egg mixture and breadcrumbs on 3 separate plates. Roll the macaroni balls in the flour, the egg, then the crumbs.
Bake on the tray for 25-30 mins until golden. Serve hot.