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

450g macaroni pasta

600g frozen peas

800ml water

150g MAGGI® Béchamel Sauce

250ml cold water

300g mature Cheddar cheese, grated

1tsp English mustard, or more to taste

20 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 instructions.
  2. One minute before the end of cooking time add the peas then drain and refresh in cold water.
  3. Heat 800ml of water in a saucepan.
  4. In a separate bowl whisk the béchamel mix into 250ml cold water until smooth then add to the boiling water, whisking continuously, gradually return to the boil.
  5. Simmer for 1 minute then add the cheese and mustard.
  6. Tip into a large ovenproof dish and top with tomatoes.
  7. Bake in an oven preheated to 200°C 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

676 kJ

161 kcal

1760 kJ

419 kcal

8400 kJ

2000 kcal

21%

Fat

5.6g

14.6g

70g

21%

of which: saturates

3.1g

8.1g

20g

41%

Carbohydrate

19.5g

50.8g

260g

20%

of which: sugars

2.2g

5.6g

90g

6%

Fibre

2.5g

6.5g

-

-

Protein

6.9g

17.9g

50g

36%

Salt

0.51g

1.34g

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.