Speedy macaroni

This classic recipe, taken from a 1946 issue of Women’s Weekly, has been updated. The quick dish is easy to make and delicious too
Serves: 2-3
Prep time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
Skill level: Easy peasy
Costs:Cheap as chips


    • 175g (6oz) macaroni
    • 90g (3oz) frozen peas
    • 70g pack diced pancetta or chopped bacon
    • 200ml tub crème fraîche
    • ½ tsp ready-made mustard, or a pinch of mustard powder
    • 90g (3oz) mature Cheddar, grated
    • Salt and ground black pepper


    1. Add the pasta to a pan of boiling, salted water and cook for 10 mins, adding the peas for the last couple of mins of cooking.
    1. Meanwhile, dry-fry the pancetta, or bacon, for about 5 mins until crispy.
    1. Drain the macaroni with the peas, return it to the pan and stir in the crème fraîche, mustard, pancetta, or bacon, grated cheese and seasoning. Warm through for a min. Serve with a green salad, and chutney, if you like.

Nutritional information per portion

fat 44.0g saturates 27.0g calories 668(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.