Full ingredients list:
2 cups frozen mixed vegetables
1 cup grated reduced-fat cheddar
4 cups cooked macaroni (or other small pasta)
½ cup panko bread crumbs
Garden salad, to serve
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 180°C. Steam, boil or microwave vegies until tender. Drain and set aside.
2 Add ¾ cup of the grated cheddar to the white sauce
once all the milk has been added, and stir through until melted and combined.
3 Combine the cooked vegies and the pasta in a large, deep baking dish. Pour over cheese sauce and toss well to coat.
4 Sprinkle over panko crumbs and remaining cheddar. Bake for 15–20 minutes, or until toppingis bubbling and golden. Serve mac ‘n’ cheese with salad.
About this recipe
First published: February 2019