Mushroom, peas, red onion and red pepper add fresh flavour, crunch and plenty of vitamins and minerals to a traditional macaroni cheese recipe. Perfect for sneaking veggies into your little ones.
- 225g mushrooms
- 225g macaroni pasta
- 1 red onion
- 150g frozen peas
- 1 red pepper
- 2 tbsp. butter + 1 tbsp. oil
- 30g plain flour
- 600ml milk
- 1 tbsp. Dijon mustard
- 60g grated mature Cheddar cheese
- Salt and pepper
- 30g grated mature Cheddar cheese
- 60g breadcrumbs
Dice the mushrooms and onion. Halve the pepper and remove the seeds and pith and then dice. Heat butter and oil together and fry the mushrooms, onion and pepper together for 5-10 minutes or until cooked through and softened.
Meanwhile, cook pasta in boiling salted water according to packet instructions. Add the peas for the last 2 minutes of cooking, then drain well.
Sprinkle flour over the veg mix and stir, cooking for 3-4 minutes. Gradually stir in the milk, stirring well so that there are no lumps. Simmer until the sauce is thickened. Stir in the cheese and Dijon mustard and cook until the cheese melts. Stir in the cooked pasta and peas and pour into a large baking dish.
Sprinkle the breadcrumbs and cheese over the top of the dish, then bake in a 180C oven for 10-20 minutes or until the sauce is bubbling and the cheese and breadcrumbs crisp.