Creamy macaroni bake with Mediterranean sprinkles

Creamy macaroni bake with Mediterranean sprinkles

This hearty pasta bake with an Italian twist is great for family eating. With only 10 minutes’ prep, there’s time to do something together before sitting down to eat

5 out of 5 stars(1) Rate this recipe
VegetarianSource of fibre1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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  • 180g essential macaroni
  • 1 tbsp Essential Olive Oil
  • 1 large Essential Leek, very thinly sliced
  • 2 clove/s garlic, crushed
  • 350g tub Essential Cheese Sauce
  • 60g Essential Pitted Black Olives, drained and chopped (from a 350g tin)
  • 300g frozen Essential Pea & Bean Mix
  • 150g Essential Cherry Tomatoes, halved
  • 50g Essential Mature Cheddar, grated
  • 25g Cooks’ Ingredients Mediterranean Style Crust


  1. Preheat the oven to 190ºC, gas mark 5. Cook the macaroni in boiling, lightly salted water for 8 minutes, then drain well, reserving some of the cooking water.

  2. Heat the oil in a large saucepan and fry the leek gently for 3 minutes, until softened. Add the garlic and fry for 1 minute more. Stir in the cheese sauce, olives, pea and bean mix, tomatoes, macaroni and plenty of black pepper. Heat through for 2 minutes, until hot, mixing in enough reserved cooking water to keep the sauce loose. Tip everything into a large, shallow baking dish and spread level.

  3. Sprinkle over the cheese, followed by the Mediterranean crust. Bake for 20 minutes, until crisp, golden and piping hot throughout

Cook’s tip

Use the rest of the Mediterranean crust just as would dried breadcrumbs. Try it sprinkled over baked fish or chicken, or in any cheesy gratin dishes


Typical values per serving when made using specific products in recipe


1,783kJ/ 426kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating