One-Pot Mac and Cheese with 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.
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.
Feeds
6People
Preparation time
60Min.
easy
Ingredients
- ungrouped
- 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
Preparation method
- ungrouped
- 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.
Nutrition
- Nut Free
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