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Jalapeno Macaroni Cheese


British veg and cheese make this classic comfort food shine. Recipe courtesy of Co-op Food Magazine

 

 

Energy: 2259kj/539kcal

Fat: 22.9g

Saturates: 13.8g

Sugars: 10.2g

Salt: 1.52g

 

Feeds 2

Ready in 20 mins


 

Jalapeno Macaroni Cheese

Ingredients

  • 120g macaroni
  • 50g Co-op British cauliflower
  • 40g Co-op British purple sprouting broccoli, halved
  • 25g Co-op unsalted butter
  • 1tbsp Co-op plain flour
  • 300ml Co-op semi-skimmed milk
  • 1/2 tsp mustard
  • 50g Co-op Irresistible Somerset Vintage Cheddar, grated
  • 6 Co-op British piccolo tomatoes, halved
  • 2 tbsp jalapenos, chopped
  • Pinch paprika

Method

  • Cook the macaroni to the pack instructions, adding the veg to the pan for the last 2 mins of cooking.
  • Meanwhile, melt the butter in a frying pan and add the flour, stirring for 2 mins, until thick. Gradually whisk in the milk, and continue to simmer until you have a creamy white sauce.
  • Stir in the mustard and half the grated cheese, then season to taste. Add the pasta, veg and tomatoes to the pan and stir together.
  • Spoon into an ovenproof dish and sprinkle with the jalapenos, the rest of the cheese and the paprika.
  • Cook under a hot grill for 6-8 mins, until the cheese is bubbling and golden.