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Jalapeño macaroni cheese

Jalapeño macaroni cheese


British veg and cheese make this classic comfort food shine

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    2259kj 539kcal
  • Fat
    High 33%
  • Saturates
    High 69%
  • Sugar
    Low 33%
  • Salt
    Med 33%

% of adult’s reference intake | Carbohydrates per serving : 59g


  • 120g macaroni
  • 50g Co-op British cauliflower
  • 40g Co-op British purple sprouting broccoli, halved
  • 25g Co-op unsalted butter
  • 1 tbsp Co-op plain flour
  • 300ml Co-op semi-skimmed milk
  • 1/2 tsp mustard
  • 50g Co-op Irresistible Somerset vintage Cheddar, grated
  • 6 Co-op British piccolo tomatoes, halved
  • 2 tbsp jalapeños, chopped
  • Pinch paprika


  1. Cook the macaroni according to the pack instructions, adding the veg to the pan for the last 2 mins of cooking
  2. Meanwhile, melt the butter in a frying pan and add the flour, stirring for 2 mins, until thick
  3. Gradually whisk in the milk, and continue to simmer until you have a creamy white sauce
  4. Stir in the mustard and half the grated cheese, then season to taste
  5. Add the pasta, veg and tomatoes to the pan and stir together
  6. Spoon into an ovenproof dish and sprinkle with the jalapeños, the rest of the cheese and the paprika
  7. Cook under a hot grill for 6-8 mins, until the cheese is bubbling and golden

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