Veggie mac and cheese


Pasta seems to be a favourite at the moment.  If Lentil is given any choice at all, the response is “pasta” even if it wasn’t one of the choices!  I received a very nice and timely cookery class voucher from some friends recently so I have booked myself on the “Pasta Master” class.  I’m not convinced giving up 90 minutes on a Saturday morning is going to make me a master of anything, but it should be a bit of fun.  Will I be posting some homemade pasta recipes soon….who knows?!

In the meantime, here’s a quick ‘n easy veggie macaroni cheese recipe using shop bought pasta!

Makes 2 large and 2-3 small portions

The what:

35g unsalted butter

1/2 garlic clove, finely sliced

150g macaroni

70g cheddar or mozzarella

300ml milk

20g flour

50g broccoli florets with stems removed

80g cauliflower florets with woody stems removed

8 baby plum tomatoes, chopped

a pinch of pepper to season (optional)

DSC_0561Tip: The instructions on most pasta packets recommend draining the pasta after cooking, but it is actually better to add the pasta to your sauce directly from the pot of water using a tongs or slotted spoon.  This prevents it from sticking to the sauce and becoming gloopy….not very appetizing!


The how:

Add the macaroni to boiling water and cook according the packet (usually about 10 minutes) until the pasta is al dente.

Steam the cauliflower and broccoli, either using a steamer over a pan of boiling water or a microwaveable steamer and set aside.

To make the white sauce melt the unsalted butter in a pan on medium heat and add the garlic, cooking for about 1 minute until soft, but not brown. Quickly stir in the flour to make a paste and then gradually add the milk and continue stirring until you have a smooth liquid.  Then mix in the cheese for form a thick, smooth sauce.

Take the sauce off the heat and stir in the macaroni, steamed veg and tomatoes and serve.  This dish is also suitable for freezing.



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