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Macaroni & Cheese

Prep time: 20 minutes
Cooking time: 35 minutes

With a crunchy high-fibre topping and plenty of veg, this macaroni cheese is feel-good comfort food for the whole family.



  • ~ 50g (1/2 cup) macaroni
  • ~ 1 tbsp olive oil
  • ~ 1 onion, finely chopped
  • ~ 1 medium zucchini (courgette), trimmed, grated
  • ~ 2 tbsp plain flour
  • ~ 400ml reduced fat milk
  • 50g (1/2 cup) finely grated parmesan cheese
  • 60g (1/4 cup) ricotta cheese
  • 100g (1 cup) corn kernels
  • 60g (3/4 cup) All-Bran® Original
  • 2 tbsp chopped flat-leaf parsley
  • Salad leaves, to serve
View the method
  1. Preheat the oven to 180ºC or 160ºC fan forced. Cook the macaroni in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain well, transfer to a large mixing bowl. 
  2. Meanwhile, heat the oil in a large saucepan over a medium heat. Add onion and zucchini (courgette), cook stirring occasionally for 5 minutes or until soft. Add the garlic, cook for 1 minute, then add the flour, cook stirring for 1 minute more.
  3. Gradually start adding the milk, constantly stirring until smooth and the milk is incorporated. Bring to the boil, then reduce heat and simmer for 2 minutes, or until thickened. Remove from the heat, stir through the ricotta, corn and half of the parmesan cheese. Season to taste with freshly ground black pepper.
  4. Add the cheese sauce to the bowl with the pasta and stir to combine. Transfer to a 1.5 litre (6 cups) oven proof baking dish. Meanwhile, combine the remaining parmesan cheese, All-Bran® Original and parsley. Sprinkle top of the pasta with All-Bran® Original mixture. Bake in preheated oven for 15 minutes or until golden. Serve with salad leaves.
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