Macaroni and mushroom cheese

    45 min

    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.

    10 people made this

    Serves: 4 

    • 225 g (8 oz) macaroni or rigatoni
    • 170 g (6 oz) frozen peas
    • 2 tbsp sunflower oil
    • 1 red pepper, seeded and chopped
    • 225 g (8 oz) mushrooms, quartered if large
    • 30 g (1 oz) plain flour
    • 600 ml (1 pint) semi-skimmed milk
    • 1 tbsp Dijon mustard
    • 55 g (2 oz) Roquefort cheese, chopped
    • salt and pepper
    • Topping
    • 30 g (1 oz) mature Cheddar cheese, grated
    • 55 g (2 oz) fresh wholemeal breadcrumbs

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat the oven to 220°C (425°F, gas mark 7). Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until almost al dente. Add the peas for the final 2 minutes of cooking. Drain the pasta and peas well.
    2. Heat the oil in a heavy-based saucepan and cook the red pepper for 1–2 minutes. Add the mushrooms and cook for 2–3 minutes or until softened, stirring occasionally.
    3. Stir in the flour, then gradually stir in the milk and bring to the boil, stirring. Simmer until thickened.
    4. Add the mustard and Roquefort cheese with seasoning to taste (remember, though, that Roquefort is quite salty) and stir until the cheese has melted. Add the pasta and peas and mix in thoroughly. Pour the mixture into an ovenproof dish.
    5. Mix the Cheddar cheese with the breadcrumbs and sprinkle this over the pasta mixture. Bake for 10–15 minutes or until lightly browned and bubbling hot. Serve immediately.

    Some more ideas

    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.

    Plus points

    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.

    Each serving provides

    A, C, calcium, copper * B1, B2, E, folate, niacin, potassium, selenium * B6, B12, iron

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    Reviews in English (1)


    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