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.
  • 1:00 TIME
  • 10 portions

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

METHOD

Prep: 30 minutes. Cook: 30 minutes.

  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.
 

CHEF'S TIP

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

NUTRITION INFORMATION

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.