Vegetable macaroni cheese

Vegetable macaroni cheese


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About this recipe: Broccoli and cauliflower add extra nutrients to a family favourite, while a fat-free sauce keeps it light.

Chrissie Lloyd

Serves: 6 

  • 600ml (1 pint) skimmed milk
  • 55g (2oz) plain flour
  • Salt and black pepper
  • Pinch of dried mustard powder
  • Pinch of freshly grated nutmeg
  • 280g (10oz) cauliflower, cut into florets
  • 280g (10oz) broccoli, cut into florets
  • 140g (5oz) small macaroni
  • 115g (4oz) mature Cheddar cheese, grated
  • 3 tablespoons fresh white breadcrumbs
  • 2 tablespoons grated Parmesan cheese

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Put the milk in a small saucepan, add the flour and cook over a medium heat, whisking vigorously until the sauce has thickened and is smooth. Add salt and pepper, the mustard powder and nutmeg and reduce the heat to very low. Cook for 5-6 minutes, then remove from the heat and set aside. Heat the oven to 200°C (400°F, gas mark 6).
  2. Cook the cauliflower and broccoli in boiling, salted water for 3-4 minutes until just tender, then drain.
  3. Meanwhile, cook the macaroni in plenty of boiling, salted water for 4-6 minutes until tender. Drain well, then return it to the pan.
  4. Add the white sauce and Cheddar, then stir in the cauliflower and broccoli. Pour the mixture into a large ovenproof dish. Sprinkle over the breadcrumbs and Parmesan.
  5. Cook in the oven for 10-15 minutes or until the top is puffy and lightly browned. Serve at once with a green salad.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

Nutrients per serving

Vitamins C, B12, B6

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