Macaroni and Cheese with Peas and Crisp Bread Crumbs

Name: Macaroni and Cheese with Peas and Crisp Bread Crumbs
Yield: Makes 4-6 servings
Ingredients: Reduced-fat milk, 3 cups (24 fl oz/750 ml); Dried bay leaf, 1; Garlic, 1 clove, peeled and lightly smashed; Medium shell-shaped pasta, ¾ lb (375 g); Fresh, or frozen and thawed, shelled peas, 1 cup (6 oz/190 g); Fresh, or frozen and thawed, shelled peas, 1 cup (6 oz/190 g); Fresh, or frozen and thawed, shelled peas, 1 cup (6 oz/190 g); Fresh, or frozen and thawed, shelled peas, 1 cup (6 oz/190 g); Bread roll or sliced bread, 2¼ oz (65 g), torn into pieces; Bread roll or sliced bread, 2¼ oz (65 g), torn into pieces; Parmesan cheese, ¼ cup (1 oz/30 g) grated; Extra-virgin olive oil, 2 tablespoons; All-purpose flour, 3 tablespoons; Dry mustard, 1½ teaspoons; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; Cayenne pepper, 2 pinches; Sharp Cheddar cheese, 1½ cups (6 oz/185 g) grated

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This quick version of macaroni and cheese is always a crowd pleaser thanks to the creamy, tangy sauce and crispy topping. Since it’s baked in the same pan the sauce is made in, it’s a quick and easy clean-up, too.

Ingredients

Bread roll or sliced bread, 2¼ oz (65 g), torn into pieces
Parmesan cheese, ¼

Dinner
Vegetarian
Pasta
Spring

Method

In a food processor, pulse the bread until fine crumbs form. Add the Parmesan and oil and pulse a few times to combine; set aside.
Preheat the oven to 350°F (180°C). Bring a large pot of water to a boil. Meanwhile, in an ovenproof saucepan, whisk toget