We've removed the lengthy process of making a cheese sauce from this macaroni recipe, meaning that you can have it on the table within 15 minutes!
Macaroni pasta is mixed with a cream cheese sauce and plenty of veggies, then topped with bread crumbs and grilled, it's the perfect quick fix, delicious meal.
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Yields:
4
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Cal/Serv:
564
Ingredients
300g
dried macaroni
300g
pack cauliflower and broccoli florets (or ½ small head each broccoli and cauliflower), cut into smaller florets
300g
low-fat cream cheese
150g
mature Cheddar cheese, grated
½ tsp English mustard
1Tbsp.
fresh chives, chopped, plus extra to garnish
25g
dried breadcrumbs
Directions
Step 1
Bring a large pan of water to the boil and cook pasta according to instructions on the packet. Add vegetables for last 3min of cooking time. Drain and return to pan.
Step 2
Meanwhile, put cream cheese and most of the Cheddar into a small pan. Heat gently to melt, then stir in the mustard, chives and some seasoning. Stir sauce into the drained pasta pan and check the seasoning. Add a little water if you prefer a thinner sauce.
Step 3
Preheat grill to medium. Divide macaroni mixture among four individual heat-proof dishes, then put them on a baking tray. Sprinkle remaining cheese and breadcrumbs over dishes, then season with pepper. Grill for 5min or until golden and bubbling. Garnish with chives and serve with a green salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
