Recipes
Mac, cheese and veg bites
Crisp on the outside, and filled with pasta in a gooey cheese and butternut squash sauce
Crisp on the outside, and filled with pasta in a gooey cheese and butternut squash sauce
(4 votes)
Cook: 45 Mins
Serves: 6
Price: 44p per serving
Nutritional Information
Each 105g serving contains
Energy
681kj
163kcal
681kj
163kcal
8%
Fat
4.3g
4.3g
Med
6%
6%
Saturates
2.1g
2.1g
Med
11%
11%
Sugars
2.6g
2.6g
Low
3%
3%
Salt
0.29g
0.29g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
649kj/155kcal
Typical energy values per 100g:
649kj/155kcal
Ingredients
100g Frozen for Freshness Butternut Squash Chunks
25g unsalted butter
1 white onion, finely chopped
75g plain flour
200ml skimmed milk
80g Asda 50% Less Fat Grated Mature Cheese
198g tin salt-free sweetcorn, drained
50g frozen peas
1tbsp finely chopped parsley
150g macaroni
2 eggs, whisked with 1tbsp water
100g fresh breadcrumbs
Method
1
Cook the butternut squash in boiling water for 15 mins or until soft. Drain, return to the pan and mash.
2
Melt the butter in a large pan over a low heat. Add the onion, cover and cook for 10-15 mins until soft but not browned.
3
Add 25g of the flour to the pan; cook for 3 mins. Take off the heat; gradually whisk in the milk. Return to the heat and simmer for 5 mins, stirring, to thicken.
4
Take off the heat; mix in the butternut squash, cheese, sweetcorn, frozen peas and parsley.
5
Cook the macaroni according to the pack instructions. Drain, stir into the cheese mixture and allow to cool completely.
6
Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper
7
Divide the macaroni mixture into 12. Wet your hands, then roll into balls.
8
Put 50g of the flour, the egg mixture and breadcrumbs on 3 separate plates. Roll the macaroni balls in the flour, the egg, then the crumbs.
9
Bake on the tray for 25-30 mins until golden. Serve hot.