About this recipe: Introduce vegetables to old favourites for up-to-the-minute healthy family meals. This well-loved pasta dish is delicious with mushrooms, peas and peppers added. Using a small amount of powerful Roquefort cheese ensures that the sauce is creamy and full flavoured, but not too high in fat.
Instead of baking the macaroni cheese, place it under a moderately hot grill until bubbling and the topping is golden. * Button Brussels sprouts are delicious with pasta in a blue cheese sauce. Cook 225 g (8 oz) sprouts in boiling water until just tender, then drain well and cut in half. Take care not to over-cook the sprouts – they are at their best while still slightly crunchy. Use instead of the mushrooms, adding the sprouts with the pasta.
Frozen vegetables often contain more vitamin C than fresh vegetables. For example, frozen peas retain 60–70% of their vitamin C content after freezing and maintain this level throughout storage. * Roquefort cheese is high in fat and salt, but it has such a strong flavour that a little goes a long way. It is a good source of protein, calcium and phosphorus, and it provides useful amounts of the B vitamins B1, B2, B6 and niacin.
A, C, calcium, copper * B1, B2, E, folate, niacin, potassium, selenium * B6, B12, iron
I've used this recipe a few times and it's always been good. It's slightly healthier than other macaroni cheeses. - 24 Apr 2014