Mac and Cheese

Serves : 8

Preparations : 10 minutes

Cooking time : 25 minutes


  • Preheat oven to 220ºC. Spray 33×23 cm baking dish with non-stick cooking spray; set aside.
  • Melt the Stork Margarine in large saucepan, add leek and onion and cook until softened, but not coloured.
  • Stir in the flour and keep on gentle heat for 2-3 minutes stirring constantly. Pour in the milk, little by little stirring constantly and add one of the Vegetable Stock pot.
  • Reduce heat to low, then stir in red pepper and grated cheese. Stir until cheese is melted and leave on minimum heat, stirring occasionally.
  • Bring a large pan of water for the pasta to a rapid boil. Dissolve the second Vegetable Stock Pot into it (to season) the water. Add a little olive oil to stop the macaroni sticking. Add pasta, bring back to the boil then simmer until cooked. Drain and put the pasta water back into saucepan and return to heat, add mixed cut vegetables and blanch until partially soft then drain.
  • Stir the drained vegetables and macaroni into the cheese sauce and turn into the prepared baking dish.
  • Bake until golden brown, about 20 minutes.
  • BETTER FOR YOU TIPS : For increased fibre use wholewheat macaroni.


• 40g stork margarine
• 40g plain flour
• 500ml lowfat milk, gently heated
• 100g leeks, finely chopped
• 1 small onion, peeled and finely chopped
• 2 Vegetable Stock Pot
• 1 medium red pepper, finely chopped
• 550g cheddar cheese, grated
• 300g frozen assorted vegetables
• 450g elbow macaroni, cooked and drained
• Juice ½ a small lime
• Fresh coriander to serve