Adding vegetables to macaroni cheese is a good way of getting kids to eat more of them.
SERVES 4 – 30 minutes
– 6 rashers streaky bacon, chopped.
– 2 leeks, finely sliced into rings.
– 1 tbsp vegetable oil.
– 140g/5oz frozen peas.
– 400g/14oz macaroni.
– 200g pack soft cheese.
– 85g/3oz mature Cheddar, grated.
– 1 tsp English mustard.
– small bunch basil, shredded.
Step 1:Fry the bacon and leeks in an ovenproof frying pan in the oil for 10 minutes until the bacon is golden and the leeks soft. Tip in the peas and heat through. Meanwhile, cook the pasta according to the pack instructions and heat grill to high.
Step 2:Reserve 150ml/¼ pint of the cooking water before you drain the pasta, then add the reserved water, the soft cheese, half the grated cheese and the mustard to the frying pan with the veg. Stir until the cheese melts into a creamy sauce. Stir in most of the basil and the pasta, then scatter with the rest of the grated cheese. Grill for 2–3 minutes until the cheese melts. Scatter with the remaining basil to serve.
Note : PER SERVING 703 kcals, protein 28g, carbs 81g, fat 32g, sat fat 16g, fibre 6g, sugar 7g, salt 1.87g