One-Pot Mac and Cheese with Baby Marrows

6 People
60 min.
easy

Everyone loves creamy, cheesy mac and cheese, and now we've taken this family classic to a new level of yum by adding a touch of spice plus vitamin-rich baby marrows.

Tips

If your kids like this dish, you can try adding other veggies to pack in even more nutrients. Peas, broccoli, sweetcorn and grated carrots would all work well.

Ingredients

300 g elbow macaroni
60 ml 4 tbsp margarine (or butter)
30 ml (2 tbsp) Robertsons Portuguese Spice
60 ml (¼ cup) cake flour
600 ml milk
625 ml (2.5 cups) cheddar cheese, grated
300 g baby courgettes (baby marrows), sliced

Cooking Method

Cook the macaroni according to the instructions on the packet.
Melt the margarine or butter in a saucepan over a medium heat. Stir in 1 tablespoon (15 ml) of the Robertsons Portuguese Spice and all the flour, and continue cooking, stirring, for 1 minute.
Gradually whisk the milk into the flour mixture. Bring to the boil, whisking to remove lumps, then simmer until the sauce is thick and smooth (about 7 minutes).
Add the cheese and continue stirring for 2 minutes, or until the cheese has melted.
Add the remaining 1 tablespoon of Robertsons Portuguese Spice along with the drained macaroni and baby marrows and stir to combine thoroughly.
Simmer over a low heat for 10 minutes, then serve hot.