Mac-cheese-bites-web

Mac, cheese and veg bites

Crisp on the outside, and filled with pasta in a gooey cheese and butternut squash sauce

By , 29 July 2019

(2 votes)

Mac, cheese and veg bites

  • Prep: 10 Mins
    Cook: 35 Mins
    Plus cooling time

  • Serves: 6

Nutritional Info
Each 105g serving contains

  • Energy

    681KJ

    163KCAL

    8%

  • Fat

    4.3g

    med

    6%

  • Saturates

    2.1g

    med

    11%

  • Sugars

    2.6g

    low

    3%

  • Salt

    0.29g

    low

    5%
of your reference intake.
Typical energy values per 100g: 649kJ/155kcal.
Ingredients
  • 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
Method

  • 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.