Macaroni Cheese with Peas and Sweetcorn
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
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1Cook the pasta in a large pan of boiling water, shaving two minutes from the stated cooking time on pack.
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2One minute before the end of cooking time add the peas and sweetcorn then drain and refresh in cold water.
-
3Heat 750ml of water in a sauce pan.
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4In 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.
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5Simmer for 1 minute then add the cheese and mustard.
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6Tip into a large oven proof dish and top with sliced tomatoes.
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7Bake 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.
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.