Macaroni cheese with peas

(5 ratings)
Macaroni cheese with peas
Macaroni cheese with peas
  • Serves: 2-3

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Macaroni cheese with peas is a classic recipe, taken from a 1946 issue of Women's Weekly, with a few updates to it! The quick macaroni cheese dish is easy to make and delicious too - it's ready in only 30 minutes which means it's the perfect midweek meal recipe choice. If you're feeding a family of 4 or more, you can scale up the ingredients so you can get more to go round. The addition of peas is a really nice simple way to get more greens in your family's diet. The pancetta adds extra flavour, but if you're cooking for vegetarians or simply want to go meat-free you can easily leave it out.


  • 175g (6oz) macaroni
  • 90g (3oz) frozen peas
  • 70g pack diced pancetta or chopped bacon
  • 200ml tub crème fraîche
  • ½ tsp ready-made mustard, or a pinch of mustard powder
  • 90g (3oz) mature Cheddar, grated
  • Salt and ground black pepper

The original recipe used scraps of leftover corned beef instead of pancetta


  1. Add the pasta to a pan of boiling, salted water and cook for 10 mins, adding the peas for the last couple of mins of cooking.
  2. Meanwhile, dry-fry the pancetta, or bacon, for about 5 mins until crispy.
  3. Drain the macaroni with the peas, return it to the pan and stir in the crème fraîche, mustard, pancetta, or bacon, grated cheese and seasoning. Warm through for a min. Serve with a green salad, and chutney, if you like.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 668(kcal)
  • Fat 44.0g
  • Saturates 27.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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