This is a super easy recipe using things that you likely have in your freezer or cupboards. As such, feel free to mix up the veggies or pasta. If you haven't got red Leicester cheese, just use extra cheddar cheese instead, or another similar type you have at home. Feeds 4 as a main or 6 as a side. If you have a casserole pot that can go from stove top to oven, use that to make this mac and cheese a one pot meal.
Ingredients:
1 can cream of mushroom soup
1 can milk (just reuse the empty mushroom soup can to measure out the milk)
2 garlic cloves, minced
1/4 tsp mustard powder
1/2 tsp smoked paprika
1 cup frozen peppers
1 cup frozen peas
1 cup tightly packed, grated cheddar plus another 1/2 cup for later
1/2 cup tightly packed, grated red Leicester cheese
2 cups dried macaroni
Method:
Pre-heat the oven to 200 degrees C.
Add the soup and milk to a pot or casserole and bring to the boil on medium heat.
Add the garlic, mustard and paprika and cook for 2 minutes, stirring constantly.
Add the frozen vegetables and cheeses, continuing to stir until the cheeses have melted and the sauce has thickened slightly.
Add the macaroni, stir in a cook as per packet instructions, usually around 10-12 minutes. Stir every couple of minutes to ensure nothing sticks or burns. Turn the heat down if needed. The sauce should thicken further with some left behind.
Turn the heat off, and tip into an oven friendly baking tray if required. Sprinkle the 1/2 cup cheese on top of the macaroni and place in the over for 15 minutes or so until the cheese is bubbly and melted. Serve in individual bowls.
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