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Pasta, rice & noodles · 4 servings

Macaroni cheese with peas

Tender pasta and green peas in a smooth cheddar sauce, made with ordinary pantry and fridge staples.

Pasta
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Macaroni cheese with peas · Per serving (1 of 4)

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41 selectedof 152 nutrients · 152 showing

Reference shortcuts only use complete reported values with an RDI or AI. AI is an intake reference, not proof of deficiency. Missing data never counts as zero.

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At a glance

Vegetarian · 25 minutes active preparation · 25 minutes total · meal

Method range: 4–4 servings.

Contains: milk, wheat, gluten. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.

Estimated per serving

Energy
2090 kJ
Protein
22.0 g
Carbs
56.1 g
Fat
19.4 g
Iron
1.4 mg
Calcium
385.6 mg
Folate
48.4 µg
Vitamin C
4.7 mg

* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.

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Calculation limitations

Ingredients

Nutrition weights for 4 servings. Changing the batch size keeps the per-serving nutrition the same.

  • Dry macaroni or other short pasta240 g
  • Frozen green peas, cooked and drained160 g
  • Salted butter20 g
  • Plain wheat flour30 g
  • Full-cream milk500 g
  • Cheddar cheese, grated120 g
  • Ground black pepper1 g

Method

  1. Bring a large saucepan of water to the boil. Add the pasta and cook according to the packet until just tender. Add the frozen peas for the final 2 minutes, then drain both well.
  2. While the pasta cooks, melt the butter in a second saucepan over medium-low heat. Stir in the flour and cook for 1 minute, stirring continuously, without letting it brown.
  3. Add the milk a little at a time, whisking smooth after each addition. Bring to a gentle simmer and stir for 3–4 minutes until the sauce coats the back of a spoon and no floury taste remains.
  4. Take the pan off the heat. Stir in the cheddar and black pepper until the cheese has melted and the sauce is smooth. Fold through the drained pasta and peas; return to low heat for 1 minute if needed so everything is piping hot, then serve.

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Nutrition

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Macaroni cheese with peas · Per serving (1 of 4)

Choose a shortcut, or tick individual nutrients. The copied results use the amounts shown in this recipe or food.

41 selectedof 152 nutrients · 152 showing

Reference shortcuts only use complete reported values with an RDI or AI. AI is an intake reference, not proof of deficiency. Missing data never counts as zero.

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Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.

Overview, per serving
NutrientAmountReference comparison
2090 kJCooking estimate incomplete—
22.0 gCooking estimate incomplete—
19.4 gCooking estimate incomplete—
4.6 gCooking estimate incomplete18%AI · reported contribution only
56.1 gCooking estimate incomplete—
386 mgCooking estimate incomplete39%RDI · reported contribution only
43 µgCooking estimate incomplete29%RDI · reported contribution only
1.4 mgCooking estimate incomplete8%RDI · reported contribution only
1.01 µgCooking estimate incomplete42%RDI · reported contribution only
48 µgCooking estimate incomplete12%RDI · reported contribution only
4.7 mgCooking estimate incomplete10%RDI · reported contribution only

Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.

About this recipe

Editorially reviewed with measured ingredients, practical timings and explicit doneness cues. Ingredient identity evidence does not certify allergen-free manufacture.

MorselMetrics everyday basics · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed ingredients using existing AFCD records. Pasta is dry weight; peas are represented cooked and drained; the complete measured cheese sauce is counted. Unknown nutrient values remain unknown.

  • Dry macaroni or other short pasta: Whole-recipe edible weight.
  • Frozen green peas, cooked and drained: Whole-recipe edible weight.
  • Salted butter: Whole-recipe edible weight.
  • Plain wheat flour: Whole-recipe edible weight.
  • Full-cream milk: Whole-recipe edible weight.
  • Cheddar cheese, grated: Whole-recipe edible weight.
  • Ground black pepper: Whole-recipe edible weight.

AFCD attribution, data & methods

Food matches used for nutrition
  • Dry macaroni or other short pasta: Pasta, white wheat flour, dry
  • Frozen green peas, cooked and drained: Pea, green, frozen, boiled, drained
  • Salted butter: Butter, plain, salted
  • Plain wheat flour: Flour, wheat, white, plain
  • Full-cream milk: Milk, cow, fluid, regular fat (~3.5%)
  • Cheddar cheese, grated: Cheese, cheddar, natural, regular fat
  • Ground black pepper: Pepper, black, ground

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