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Springtime mac n cheese
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Serves: 1
75g Essential Macaroni
80g Essential Frozen Peas
5g unsalted butter
2 tsp plain flour
125ml whole milk
40g Essential Extra Mature Cheddar, grated
½ tsp Marmite
30g Cooks’ Ingredients
Slow-roasted Tomatoes, roughly chopped
10g vegetarian Italian hard cheese, finely grated
1 Bring a large pan of salted water to the boil; cook the pasta according to pack instructions. For the final 5-6 minutes, put the peas in a sieve, rest over the boiling water and cover.
2 Meanwhile, melt the butter in a small pan over a low heat. Stir in the flour and cook for 1 minute, until golden, then gradually add the milk, whisking all the time, making sure it is well combined before adding a little more. Bring to the boil and simmer for a minute or so until thickened. Take off the heat and stir in the cheese, Marmite and a little ground black pepper. Preheat the grill to high.
3 Tip the pasta into the sieve with the peas to drain, then stir into the sauce. Tip into an individual ovenproof dish and dot over the tomatoes, then sprinkle over the grated hard cheese. Put under the grill for 2-3 minutes until golden and bubbling.
Typical values per serving:
Energy |
3,064kJ 731kcals |
---|---|
Fat | 32g |
Saturated Fat | 17g |
Carbohydrate | 74g |
Sugars | 14g |
Protein | 33g |
Salt | 1.7g |
Fibre | 8.6g |
This recipe was first published in Mon Feb 21 17:08:00 GMT 2022.
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