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
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.
Meanwhile, dry-fry the pancetta, or bacon, for about 5 mins until crispy.
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.
Top tip for making Macaroni cheese with peas
The original recipe used scraps of leftover corned beef instead of pancetta