Vegetable macaroni cheese

    55 min

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

    1 person made this

    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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