Introduce vegetables to macaroni and cheese for a healthy family dinner. This well-loved pasta dish is delicious with mushrooms, peas and peppers added. Using a small amount of powerful Roquefort cheese ensures that the sauce is creamy and full flavored, but low in fat.
- prep 30 min cook 15 min
- serves 4
- 8 oz macaroni or rigatoni
- 6 oz frozen peas
- 2 tbsp sunflower oil
- 1 red pepper, seeded and chopped
- 8 oz mushrooms, quartered if large
- 1 oz plain flour
- 1 pint semi-skimmed milk
- 1 tbsp Dijon mustard
- 2 oz Roquefort cheese, chopped
- salt and pepper
- 1 oz mature Cheddar cheese, grated
- 2 oz fresh whole-wheat breadcrumbs
How to make it 45 minutes
Preheat the oven to 425ºF. Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until almost al dente. Add the peas for the final 2 minutes of cooking. Drain the pasta and peas well.
Heat the oil in a heavy-based saucepan and cook the red pepper for 1–2 minutes. Add the mushrooms and cook for 2–3 minutes or until softened, stirring occasionally.
Stir in the flour, then gradually stir in the milk and bring to the boil, stirring. Simmer until thickened.
Add the mustard and Roquefort cheese with seasoning to taste (remember, though, that Roquefort is quite salty) and stir until the cheese has melted. Add the pasta and peas and mix in thoroughly. Pour the mixture into an ovenproof dish.
Mix the Cheddar cheese with the breadcrumbs and sprinkle this over the pasta mixture. Bake for 10–15 minutes or until lightly browned and bubbling hot. Serve immediately.