One-Pot Mac and Cheese with Baby Marrows

One-Pot Mac and Cheese with Baby Marrows

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.

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Prep Time: 15

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Cook Time: 45

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Serves: 6

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Difficulty: easy

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
  • Serving Size 6

    Amount per serving

    • Energy 917
    • Protein 35.0g
    • Carbohydrate incl. fibre 35.6g
    • Carbohydrate excl. fibre 32.2g
    • Sugar 6.5g
    • Fibre 3.4g
    • Fat 71.5g
    • Saturated Fat 30.1g
    • Unsaturated Fat 37.4g
    • Monounsaturated Fat 26.2g
    • Polyunsaturated Fat 11.2g
    • Trans Fat 6.0g
    • Cholesterol 119mg
    • Sodium 1718mg
    • Salt 4.29g
    • Calcium 88%
    • Iron 12%
    • Potassium 14%
    • Vitamin C 25%
    • Vitamin A 57%

Directions

  1. Cook the macaroni according to the instructions on the packet.

  2. 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.

  3. 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).

  4. Add the cheese and continue stirring for 2 minutes, or until the cheese has melted.

  5. Add the remaining 1 tablespoon of Robertsons Portuguese Spice along with the drained macaroni and baby marrows and stir to combine thoroughly.

  6. Simmer over a low heat for 10 minutes, then serve hot.