|Daddy's bowl, I couldn't take a photo of Squeaky's fast enough!|
50g grated cheese
25g plain flour
25g margarine (or butter)
250 ml semi skimmed milk
Large handful of frozen peas
4-8 Richmond Mini Meatballs per person
Handful of baby plum tomatoes
Seasoning to taste.
Place the mini meatballs in the oven, cook following the directions on the package.
Boil the macaroni in a pan of water until al dente, add the frozen peas during the last minute or so of cooking to cook through. Remove from the heat, drain & set aside.
Make a cheese sauce by placing the flour, milk & margarine into a saucepan, place on a medium heat & stir constantly with a wooden spoon. Bring to the boil & cook until thick & smooth. Remove from the heat & add grated cheese, stirring all the time.
Add the cooked macaroni to the cheese sauce and mix well.
Place macaroni cheese into serving dishes or plates.
Arrange the cooked meatballs on top of the macaroni.
Cut tomatoes in half lengthways & arrange on top of the macaroni.
Cooking time, about 15 minutes.
This is the point where I admit that this is the macaroni cheese recipe I learned in school. And that there's always the option to skip the hard work & use a packet macaroni cheese mix, though it doesn't actually save any time at all, just a little bit of mixing the sauce. It's up to you really.
This post is an entry for BritMums’ Hungry to Happy Challenge sponsored by Richmond Mini Meatballs.
Disclosure: I was provided with vouchers to purchase the meatballs used in this recipe free of charge in order to take part in this promotion. I was not told what to write & all opinions are my own. Links are provided for convenience, I am not a member of any affiliate scheme & will not receive reward for their use.