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Macaroni cheese with veg served in bowls

Macaroni cheese with veg

A star rating of 4.7 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Boost the veg in this family favourite - top spinach and cherry tomatoes with creamy mac 'n' cheese for a dinner that's rich in calcium and fibre

  • Vegetarian
Nutrition: Per serving


  • 500ml skimmed milk
  • 25g cornflour
  • 220g macaroni
  • 100g extra mature cheddar , grated (check the label for vegetarian)
  • 25g Grana Padano or vegetarian altenative, grated
  • 8 blocks frozen spinach , defrosted
  • 220g ripe cherry tomatoes , halved


  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Mix 3 tbsp of the milk with the cornflour and warm the remaining milk in a pan. Meanwhile, bring a pan of water to the boil, tip in the macaroni and cook for 6 mins, stirring occasionally.

  • STEP 2

    To make the sauce, stir the cornflour mix into the warm milk and keep stirring over a low heat until thick and smooth. Remove from the heat and stir in most of the cheddar (leaving a little to sprinkle over at the end) along with the Grana Padano and pepper to taste.

  • STEP 3

    Drain the macaroni well, then stir into the sauce. Squeeze the excess moisture from the spinach by pressing it into a fine sieve. Divide the spinach between four individual ovenproof dishes, followed by the tomatoes. Spoon the macaroni cheese over the veg, then finish with a sprinkle of the remaining cheddar. Bake for 15-20 mins or until the sauce bubbles and browns on top.

Recipe from Good Food magazine, May 2019

Goes well with


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A star rating of 4.7 out of 5.10 ratings

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