• 275 g dried macaroni
  • 700 g ready-made fresh three-cheese sauce
  • 1 whole nutmeg, to grate
  • 110 g cooked ham, chopped
  • 75 g frozen petits pois
  • 40 g crumbled Stilton
  • 50 g chunky white or ready-made breadcrumbs
  • 1 large knob of butter
  • 8 fresh sage leaves


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. Bring a pan of salted water to the boil. Cook the macaroni for 8-10 minutes or until just tender.

  2. 2

    Meanwhile heat the cheese sauce in a largeish pan and stir in a little freshly grated nutmeg. Drain the pasta, mix with the hot cheese sauce, the ham, peas, Stilton or cheddar, and some seasoning. Pile into an ovenproof dish.

  3. 3

    Scatter with the breadcrumbs and bake for 15 minutes or until bubbling and golden. At the same time, melt the butter until sizzling in a frying pan and cook the sage until crispy. Scatter the sage over the breadcrumbs before serving. Serve with a crisp salad or some steamed green beans. Any leftovers can be popped in the freezer for another day.

Nutritional Details

Each serving provides
  • Energy 2495kj 596kcal 30%
  • Fat 22.3g 32%
  • Saturates 13.5g 68%
  • Sugars 6.1g 7%
  • Salt 2.4g 40%

% of the Reference Intakes

Typical values per 100g: Energy 791kj/189kcal

Each serving provides

68.2g carbohydrate 5.0g fibre 28.3g protein

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