Baked macaroni and cheese with peas

Name: Baked macaroni and cheese with peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions

A homely baked pasta with pasteurized cheddar sauce and peas — gentle food for evenings when nothing else appeals.

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

For 4 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Cook the macaroni and peas together for the last three minutes, then drain.
Step 2. Make a white sauce with the fat, flour and milk, whisking until smooth and thickened.
Step 3. Stir in most of the cheese, then fold through the pasta and peas.
Step 4. Tip into a dish, top with the rest of the cheese and bake at 190°C for 20 minutes until hot throughout.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

During pregnancy, cook meat, poultry, fish and eggs thoroughly to the safe internal temperatures published by the Government of Canada — no runny yolks or pink poultry.
Use pasteurized milk, cheese, yogurt and juice only, and avoid unpasteurized dairy.
Refrigerate leftovers within two hours, keep the fridge at 4°C or below, and reheat once until steaming hot throughout.
Wash all raw fruit and vegetables under running water before use.
No alcohol is used in this recipe.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Prenatal nutrition — Health Canada, reviewed 9 September 2026
Food safety for pregnant people — Government of Canada, reviewed 9 September 2026