Ham and Pea Macaroni Cheese
Ingredients
- 350 g macaroni pasta
- 200 g thick-cut ham
- 150 g frozen peas
- 500 ml whole milk
- 40 g plain flour
- 40 g butter
- 160 g mature cheddar
- 1 tsp Dijon mustard
Nutrition (per serving)
- Calories
- 756 kcal
- Protein
- 38 g
- Carbohydrate
- 80 g
- of which sugars
- 10.4 g
- Fat
- 30.7 g
- of which saturates
- 17.9 g
- Fibre
- 4.9 g
- Salt
- 2.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Cook the macaroni in salted boiling water for 2 minutes less than packet instructions, adding the peas for the last minute. Drain.
- 2
Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1 minute, then gradually whisk in the milk to make a smooth béchamel.
- 3
Stir in the mustard and most of the cheddar until melted. Season lightly.
- 4
Dice the ham and stir into the sauce along with the drained pasta and peas. Pour into a greased ovenproof dish.
- 5
Scatter the remaining cheddar on top and bake for 20–25 minutes until golden and bubbling.
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