I hadn’t had macaroni and cheese since I was a kid and I’m sure it was out of a packet and a lovely bright orange colour! (You know the one I mean?!)
So when I came across this recipe I just had to try it. It was so easy to cook and was a hit with my 9 year old. So all round it’s a win win meal!
Yields: 4 servings
- 4 oz uncooked wholewheat pasta
- 4 tsp organic butter
- 2 tbsp wholewheat flour
- 11/2 cups organic milk
- 1 1/4 cups strong chedder cheese
- 2 cups broccoli
- 1/2 cup peas
- 1/2 sweetcorn
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 cups cooked chopped chicken (optional)
Cook pasta according to instructions. Melt butter in saucepan on medium heat, stir in the flour, whisking constantly for around 1 minute.
Slowly whisk in the milk and continue to whisk until the mixture thickens and there are no lumps.
Turn the heat to low and stir in the cheese until melted.
Add in all other ingredients and stir until everything is combined, then cook for a further 2 minutes.
Serve with a side salad.
