No Fuss Vegetable Mac ‘n Cheese
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
No Fuss Vegetable Mac ‘n Cheese

No Fuss Vegetable Mac ‘n Cheese

Macaroni and cheese has previously had a bad rep! It can be quite calorific, and we wanted to change your view! Patrick and the gang feel that fresh ingredients and a little TLC goes a long way. We’ve transformed our ‘mac and cheese’ into a meal that’s not only healthy, but one that is cooked in just one pot. No stress and less mess - just go for it!

Tags:
Healthy
One Pot Wonder
Veggie
Allergens:
Milk
Egg
Cereals containing gluten
Mustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time
DifficultyMedium

Ingredients

serving amount

1

Onion

1

Garlic Clove

½

Cherry Tomatoes

1

Chestnut Mushrooms

½

Green Beans

2

Mature Cheddar Cheese

(Contains Milk)

5.5

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

300

Milk

(Contains Milk)

5.5

Netherend Butter Salted

(Contains Milk)

10.5

Flour

(Contains Cereals containing gluten)

140

Macaroni

(Contains Cereals containing gluten May contain Soya)

½

Paprika.

1

English Mustard

(Contains Mustard)

2

Chives

2

Panko Breadcrumbs

(Contains Cereals containing gluten)

sideBannerName

Nutritional information

/ per serving
Energy (kcal)551 kcal
Energy (kJ)2305 kJ
Fat13 g
of which saturates5 g
Carbohydrate69 g
of which sugars0 g
Protein38 g
Salt0 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Knife
Grill Pan
Pan

Instructions

Chop your onion
1

Peel and chop the onion and the garlic finely. Slice the tomatoes into halves. Roughly chop the portobello mushrooms into 1½cm cubes. Trim the ends off the beans and then chop them into quarters. Grate the cheddar cheese.

2

Pour the milk and 300ml of cold water into a large measuring jug.

Add garlic to the pan
3

Melt the butter in a large frying pan on medium heat. As soon as it bubbles, add the onion and garlic and gently fry for about 1-2 mins or until softened.

4

Add the flour into the pan and stir until everything is combined. Keep stirring for about 1 minute.

Add the milk to the pan
5

Pour in a quarter of the milk mixture and keep whisking until you get a nice smooth sauce. Add the rest of the milk mixture while whisking continuously (you dont want any lumps!). Bring to a simmer (not a boil). Add the pasta, cherry tomatoes, mushrooms and beans. Cook the mixture for 5-7 mins until the pasta is ‘al dente’. Stir occasionally.

6

Heat the grill to high. Once the pasta is ready, add the paprika and 1-2 tsp of the mustard to the pan (depending on how mustardy you like things), stir to combine.

Add the cheddar to the pan
7

Add the cheddar and half the hard Italian cheese to the pan and stir until melted. Turn off the heat. Chop the chives and stir them through together with ¼ tsp of salt and a grind of black pepper.

8

Top the mac ‘n cheese with the breadcrumbs, the remaining hard Italian cheese and a good grind of pepper. Place the pan under the grill (keep the handle outside the oven!) until the top is golden; about 2-3 mins should do it! Now dig in and go for it!

Meal right image

Explore Similar Recipes

Meal left image