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 Topping
- 1 oz mature Cheddar cheese, grated
- 2 oz fresh whole-wheat breadcrumbs
How to make it 45 minutes
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