Photo of Vegetable & macaroni cheese bake by WW

Vegetable & macaroni cheese bake

Points® value
Total Time
45 min
5 min
40 min
Create this delicious mid-week meal with macaroni, fresh vegetables and a light cheese sauce.


Fresh Pasta, raw

180 g, macaroni

Green Beans

90 g, sliced


1 medium, sliced

Peppers, all types

1 medium, deseeded and sliced

Cauliflower, Raw

120 g, or broccoli, broken into small florets

Skimmed Milk

450 ml


3 tablespoon(s), level

Half fat Cheddar cheese

90 g, grated


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5.
  2. Cook the macaroni in plenty of boiling, lightly salted water for about 10 minutes, until just tender. Meanwhile, cook the vegetables in a small amount of boiling, lightly salted water for 3-4 minutes; drain well.
  3. While the macaroni and vegetables are cooking, put the milk and cornflour in a saucepan and stir until blended. Heat, stirring constantly with a small wire whisk or wooden spoon, until thickened and smooth. Remove from the heat and add most of the cheese, stirring until it melts. Season with salt and pepper.
  4. Drain the macaroni and add the cheese sauce, stirring well. Add the vegetables and stir well again. Transfer to a shallow ovenproof baking dish and sprinkle with the reserved cheese. Bake for 15-20 minutes, until the cheese melts and turns golden brown.