Macaroni and mushroom cheese


  • 250 g macaroni or rigatoni
  • 1 cup (155 g) frozen peas
  • 2 tablespoons sunflower oil
  • 1 red capsicum, seeded and chopped
  • 250 g mushrooms, quartered if large
  • ¼ cup (35 g) plain flour
  • 600 ml low–fat milk
  • 1 tablespoon Dijon mustard
  • 50 g Roquefort cheese, chopped
  • salt and pepper
  • ¼ cup (30 g) grated mature cheddar
  • ⅔ cup (55 g) fine fresh wholemeal breadcrumbs


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

Serves 4
Preparation: 15 minutes
Cooking: about 30 minutes


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