Macaroni cheese
prep: 10 minutes
cook: 35 minutes
serving: 2
Nutrition Facts
each serving
KCal
444
Carbs
61g
fiber
14.8g
Protein
24.5g
Fat
8g
Saturates
2.9g
Sugars
20g
Salt
0.73g
Fruit/Veg Portion
3
Ingredients
all 9 types- 1 tsp rapeseed oil
- 2 medium onions, finely chopped
- 1 leek, sliced into 0.5cm-thick rings
- 1 tbsp wholemeal flour
- 1 tsp Dijon mustard
- 200ml skimmed milk
- 50g half-fat Cheddar, grated
- 100g frozen peas, defrosted
- 100g wholewheat macaroni, cooked to pack instructions and drained
Directions
5 steps in totalStep 1
Preheat the oven to 180°C/gas 4. Heat the oil in a saucepan and fry the onions for4-5 minutes until soft, but not brown. Add the leek and cook for a further 3-4 minutes.
Step 2
Sprinkle the flour over the onions and leek. Mix well. Add the mustard and mix again.
Step 3
Gradually stir in the milk and keep stirring for 2-3 minutes until the sauce thickens.
Step 4
Add three-quarters of the Cheddar and stir until it has dissolved, mix in the peas and remove from the heat.
Step 5
Stir the macaroni into the sauce, pour into an ovenproof dish and sprinkle with the remaining Cheddar. Bake for 20 minutes.
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