Macaroni cheese with peas Recipe

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2 - 3






10 min


20 min

Nutrition per portion

Calories 668 kCal 33%
Fat 44g 63%
  -  Saturates 27g 135%

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.

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Top Tip

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