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Jalapeño macaroni cheese (V)


Spice up dinner time with a twist on the classic mac 'n' cheese...



120g macaroni
50g Co-op British cauliflower
40g Co-op British purple sprouting broccoli, halved
25g Co-op unsalted butter
1 tbsp Co-op plain flour
300ml Co-op semi-skimmed milk
1/2 tsp mustard
50g Lymn Bank Heart of Lincolnshire cheese, grated
6 Co-op British piccolo tomatoes, halved
2 tbsp jalapeños, chopped
Pinch paprika


  1. Cook the macaroni according to the pack instructions, adding the veg to the pan for the last 2 mins of cooking.
  2. 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.
  3. 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.
  4. Spoon into an ovenproof dish and sprinkle with the jalapeños, the rest of the cheese and paprika.
  5. Cook under a hot grill for 6-8 mins, until the cheese is bubbling and golden.