Macaroni cheese with peas and corn

What you need

  • Macaroni elbows 2 cups dry.
  • Onion 1, finely chopped.
  • Frozen peas 1 cup.
  • Whole kernel corn (frozen or canned) 1 cup.
  • Wholemeal toasted breadcrumbs ¼ cup.
  • Tomatoes 1 large or 2 medium, sliced.
  • Cheese sauce.
  • Trim milk 2 cups.
  • Plain flour 2 tablespoons.
  • Mustard (powder or prepared) 1 teaspoon.
  • Stock powder ½ teaspoon.
  • Salt 1 teaspoon.
  • Pepper to taste.
  • Edam cheese grated 1 ½ cups.
  • Parmesan cheese grated ½ cup.

Preparation time: 30 minutes
Cooking time: 20 minutes


  • Preheat oven to 190°C.
  • Cook macaroni according to instructions on packet; drain.
  • Cook onion in a little oil until softened; add to macaroni with peas, corn and cheese sauce.
  • Transfer mixture into an ovenproof dish; sprinkle with breadcrumbs, lay tomato slices over top and then sprinkle with remaining cheese.
  • Cook for 20 minutes or until golden and heated through.
  • Cheese sauce - In a saucepan mix milk, flour, mustard, stock powder, salt and pepper together; whisk to combine.
  • Cook on medium heat until boiling, reduce heat and simmer for a few minutes until thickened. Remove from heat and add half of the Edam and parmesan; stir to combine.
  • NB: Chopped cooked bacon or ham can be added to the sauce if desired.

Serves 4


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