

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