- Ingredients
- 450g macaroni noodles, uncooked
- 300g frozen peas
- 800ml water
- 150g MAGGI Béchamel mix
- 250ml cold water
- 300g mature cheddar cheese, grated
- 1tsp English mustard, or more to taste
- 10 cherry tomatoes, halved
Macaroni Cheese
Ingredients
Method
Method
Cook the pasta in a large pan of boiling water, shaving two minutes from the stated cooking time on pack instructions. One minute before the end of cooking time add the peas then drain and refresh in cold water.
Heat 800ml of water in a sauce pan. In a separate bowl whisk the béchamel powder into 250ml cold water until smooth then add to the boiling water, whisking continuously and gradually returning to the boil.
Simmer for 1 minute then add the cheese and mustard.
Tip into a large oven proof dish and top with sliced tomatoes. Bake in an oven pre-heated to 200°C/ 400°F/ Gas Mark 6 for 20 minutes, or until bubbling and golden.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
