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Macaroni with double cheese

A twist on the classic dish. The vegetables will help towards your 5 a day.

bowl of macaroni and cheese with broccoli and tomatoes on top
Serves
4
Price*
£0.89 Per Serving
Ready in**
45 Minutes

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 573 calories, which is 29 percent of your reference intake for calories.
The sugar is rated Low with 11.5 grams, which is 13 percent of your reference intake for sugar.
The fat is rated High with 24.1 grams, which is 34 percent of your reference intake for fat.
The saturated fat is rated High with 14 grams, which is 70 percent of your reference intake for saturated fat.
Salt is rated at Low with 1.1 grams, which is 18 percent of your reference intake for salt. skip to ingredients and directions

ENERGY
2,399KJ
573KCAL
29%
FAT
High
24.1g
34%
SATURATES
High
14g
70%
SUGAR
Low
11.5g
13%
SALT
Low
1.1g
18%
of your reference intake
Typical energy values per 100g: 2,399kJ/573kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 200g macaroni
  • 200g small cauliflower florets
  • 200g small broccoli florets
  • 50g butter
  • 50g flour
  • Pinch of cayenne
  • 600ml skimmed milk
  • 1 level tsp Dijon mustard
  • 75g Asda Extra Mature Cheddar, grated
  • 50g Stilton, crumbled
  • 4 tomatoes, sliced

How to make it

  1. Preheat the oven to 190C/ 170C Fan/Gas 5. Grease an ovenproof dish and a sheet of foil large enough to cover it. Add the macaroni to a large pan of boiling water and cook for 2 minutes less than instructed. Drain.
  2. Add the cauliflower and broccoli to a large pan of boiling water and boil for 4 minutes. Drain.
  3. Melt the butter in a pan. Stir in the flour and cayenne and cook, stirring, for 1 minute. Off the heat, gradually whisk in the milk. Return to the heat and bring to the boil, whisking, until the sauce has thickened. Add the mustard and season. Remove from the heat.
  4. Set aside 25g of the Cheddar. Add the rest, plus the Stilton, and stir until melted.
  5. Stir in the pasta and veg and 3 tbsp water, then put in the dish. Sprinkle with the reserved Cheddar and top with the tomato slices. Bake for 20-25 minutes until golden.