Ingredients
Increase Portion Size
- g Country Range Macaroni
- ml Country Range Bechamel Sauce
- g Country Range Mature Grated Cheddar
- Finely Diced Onion
- Sliced Spring Onions
- Sliced Stick of Celery
- Diced Courgette
- g Left over peas
- g butter
-
1
Step 1
Pre heat the oven to 180c / 160c fan -
2
Step 2
Cook the macaroni as per pack instructions in plenty of boiling water and drain into a bowl -
3
Step 3
Make the bechamel sauce as per pack instructions and add to the macaroni -
4
Step 4
Gently fry your diced left over veg in butter until soft and add to the pasta with the cooked left over peas -
5
Step 5
Add half of the grated cheddar and fold the pasta, veg and cheese into the sauce until everything is well covered -
6
Step 6
Tip into a suitable buttered oven proof dish and scatter the remaining cheese -
7
Step 7
Cook in the oven until piping hot and golden and serve with seasonal greens or salad
Ingredients
Increase Portion Size
- g Country Range Macaroni
- ml Country Range Bechamel Sauce
- g Country Range Mature Grated Cheddar
- Finely Diced Onion
- Sliced Spring Onions
- Sliced Stick of Celery
- Diced Courgette
- g Left over peas
- g butter
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