Veg-packed mac and cheese

11 INGREDIENTS • 8 STEPS • 50MIN

Veg-packed mac and cheese

Recipe

4.2

6 ratings
Not only is this dish cheesy and delicious, it’s also filled with vegetables such as cauliflower, broccoli and peas. It's the ultimate family comfort food.
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Not only is this dish cheesy and delicious, it’s also filled with vegetables such as cauliflower, broccoli and peas. It's the ultimate family comfort food.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

50MIN

Total time

Ingredients

Servings
4
1
small cauliflower
cut into florets
1
M&S Remarkable Value broccoli
cut into florets
6
M&S sundried tomatoes
plus 1 tbsp of reserved oil
100 g
white breadcrumbs
250 g
macaroni
or any shapes
100 g
M&S Remarksable Value British garden peas
75 g
M&S Collection farmhouse British butter
75 g
M&S Remarksable Value plain flour
750 ml
milk
2 tsp
Dijon mustard
250 g
lighter cheddar, grated

Nutrition per serving

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Calories
881kcal
Fat
31.4 g
Saturates
18.8 g
Sugars
21.1 g
Salt
789.2 mg
Love This Recipe?
Add to plan
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Veg-packed mac and cheese
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 220°C/200°C fan/gas mark 7.
step 2
Place the cauliflower (1) and broccoli (1) onto a baking tray, drizzle over 1 tbsp of the oil from the sundried tomatoes, toss together, and roast in the oven for 20-25 minutes until the veggies begin to char and are cooked through.
step 3
Meanwhile, to make the crumb topping, finely chop the sundried tomatoes (6) and mix in a bowl with the breadcrumbs (100 g).
step 4
Cook the pasta (250 g) in a pan of boiling salted water according to packet instructions. Add the peas (100 g) for the final 3 minutes, before draining and setting aside.
step 5
While the pasta is cooking you can make the sauce. Melt the butter (75 g) in a saucepan, add the flour (75 g) and stir constantly for 2 minutes until you have a paste. Then gradually pour in the milk (750 ml), whisking constantly until you have a smooth sauce.
step 6
Once all the milk is added, add the mustard (2 tsp) and salt and pepper, simmer for a few minutes, still stirring, then add the cheese (250 g) and stir until melted.
step 7
Remove the sauce from the heat, add the cooked pasta, peas, cauliflower and broccoli and stir until everything is evenly coated.
step 8
Transfer to an ovenproof dish, evenly scatter over the crumb topping and pop under a hot, preheated grill for a few minutes until golden and bubbling.
step 8 Transfer to an ovenproof dish, evenly scatter over the crumb topping and pop under a hot, preheated grill for a few minutes until golden and bubbling.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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