Macaroni Cheese

A comforting classic loaded with hidden vegetables, this creamy macaroni cheese is an easy way to get extra veg into a family favourite.

Serves 4 (Prep 15 mins, Cook 25–30 mins)

Ingredients

  • 250g macaroni (or any short pasta)
  • 1 tablespoon butter or margarine
  • 1 tablespoon plain flour
  • 400ml semi-skimmed milk
  • 150g grated mature cheddar cheese (plus extra for topping)
  • Salt and black pepper, to taste
  • Vegetables (choose 2–3): 1 small head broccoli (florets), 100g frozen peas, 1 courgette (grated/chopped), 1 small handful spinach (chopped), 1 small carrot (grated, optional)
  • Optional toppings: 2 tablespoons breadcrumbs, a pinch of paprika or mixed herbs

Method

  1. Preheat the oven to 200°C / 180°C fan / Gas 6.
  2. Cook the pasta in salted boiling water according to packet instructions. If using broccoli or peas, add them to the pasta water for the final 3–4 minutes. Drain well.
  3. Make the cheese sauce: melt the butter over low heat, stir in the flour and cook for 1 minute to form a roux. Gradually add the milk, whisking constantly to avoid lumps. Bring to a gentle simmer, stirring until thickened (about 5–6 minutes). Remove from the heat and stir in the grated cheese. Season with salt and pepper.
  4. Add the drained pasta and vegetables to the cheese sauce and stir to coat everything evenly.
  5. Pour into an ovenproof dish. Top with extra grated cheese and breadcrumbs if using. Sprinkle a little paprika or herbs on top if desired.
  6. Bake for 20–25 minutes until golden and bubbling.
  7. Serve hot, with a side salad or garlic bread.