Macaroni and cheese with chunky vegetables and seasoned crumbs

The mains in a €10 budget challenge to feed four with a two course meal!


  • 500 g pasta elbows
  • 2 cup green peas
  • 1 large spanish onion (diced)
  • 3/4 head of broccoli (with stem diced)
  • 1/2 leek (washed and diced large)
  • 1/2 lbs butter
  • 4 cup milk
  • 3/4 cup all purpose flour
  • 2 slices sliced bread
  • 1 tsp dried oregano
  • 1 tsp dijon mustard
  • 250 g shredded cheddar cheese
  • 1/4 teaspoon ground nutmeg


  1. In a large sauce pot fill with 2 litres cold water seasoned with salt. Bring to a boil and add the pasta. Cook until al dente.
  2. Strain the pasta and set aside. In the same pot over medium heat, add the butter. When melted add the sifted flour to make a roux.
  3. Add mustard and whisk the roux over the heat for 5 minutes. This will whisk out the flour to make a smooth roux.
  4. Add the milk slowly and whisk. The mixture should start to thicken.
  5. Cook and whisk for 10 minutes making sure the sauce does not burn. Add the cheddar cheese and nutmeg. Whisk until all the cheese has melted.
  6. Take off the heat and add the vegetables and pasta. Toss until everything has been well incorporated.
  7. Add this mixture into an oven proof casserole dish. In a separate bowl break apart some slices of bread and coat with dried oregano, olive oil, salt, and pepper.
  8. Sprinkle this on top of the casserole and bake in a pre heated oven at 180 degrees Celsius for 20 minutes until the vegetables are cooked but still have a bite to them.


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