Mac and cheese with lentils

This mac and cheese is not rich and heavy like many other versions.

Ready in

1 hour 15 mins

Serving size

Serves 6



  • 300 g macaroni
  • ½ tsp (2,5 ml) salt
  • 1 tsp (5 ml) sunflower oil
  • 1 cup (250 ml) cooked or tinned lentils, drained
  • 1 cup (250 ml) frozen mixed vegetables, rinsed
  • 2 slices brown bread
  • 1 tbsp (15 ml) dried mixed herbs
  • ¼ cup (60 ml) grated cheddar cheese

White sauce

  • 3 tbsp (45 ml) cake flour
  • 600 ml low-fat milk
  • 1 tsp (5 ml) Worcestershire sauce
  • 1 tsp (5 ml) prepared mustard
  • ½ tsp (2,5 ml) salt
  • lemon juice and black pepper to taste


  1. Macaroni: Bring a large pot of water to the boil. Add macaroni and salt. Cook until tender and drain well. Stir in oil.
  2. White sauce: Meanwhile, mix cake flour with a little bit of the milk in a small pot to make a paste.
  3. Gradually stir in the rest of the milk until a smooth mixture forms.
  4. Simmer for a few minutes until the sauce thickens and season with remaining ingredients.
  5. Preheat oven to 180 °C. Mix the white sauce with the pasta, lentils and veggies. Spoon into an oven dish.
  6. Crumble bread with your fingertips into smaller pieces and mix with dried herbs and cheese.
  7. Sprinkle bread mixture over pasta and bake for 25 minutes or until golden brown and heated through. Serve with a salad.

This recipe is from Cooking from the heart, 1st edition

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