Macaroni Cheese with Peas and Sweetcorn

  • Brand
  • Preparation time
    60 min
  • Difficulty
    Intermediate
  • Number of servings
    10
Take the classic, add the vegetables and a great balanced meal is on offer. It’s also very colourful making it all the more appealing.
Ingredients
  • 550g macaroni pasta shapes, uncooked
  • 400g mixed frozen peas and sweetcorn
  • 750ml water
  • 250ml cold water
  • 150g MAGGI® Béchamel Sauce
  • 300g mature cheddar cheese, reduced fat, grated
  • 1tsp English mustard, or more to taste
  • 10 cherry tomatoes, halved
Preparation
  • 1
    Cook the pasta in a large pan of boiling water, shaving two minutes from the stated cooking time on pack.
  • 2
    One minute before the end of cooking time add the peas and sweetcorn then drain and refresh in cold water.
  • 3
    Heat 750ml of water in a sauce pan.
  • 4
    In a separate bowl whisk the béchamel powder into 250ml cold water until smooth then add to the boiling water, whisking continuously and gradually returning to the boil.
  • 5
    Simmer for 1 minute then add the cheese and mustard.
  • 6
    Tip into a large oven proof dish and top with sliced tomatoes.
  • 7
    Bake in an oven pre-heated to 200°C/ 400°F/ Gas Mark 6 for 20 minutes, or until bubbling and golden.

Sprinkle with MAGGI Crunchy Bake Lemon & Herb or Southern Fried for a crunchy, tasty topping. Serve with fresh salad.

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Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

395 kJ

94 kcal

1211 kJ

288 kcal

8400 kJ

2000 kcal

14%

Fat

2.7g

8.3g

70g

12%

of which: saturates

1.5g

4.5g

20g

23%

Carbohydrate

11.5g

36.3g

260g

14%

of which: sugars

1.5g

4.6g

90g

5%

Fibre

1.2g

3.6g

-

-

Protein

5.3g

16.2g

50g

32%

Salt

0.42g

1.29g

6g

22%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.