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» Macaroni Cheese with Vegetables
Macaroni Cheese with Vegetables
How To Make
175g (6oz) wholemeal macaroni
225g (8oz) carrots
225g (8oz) courgettes
4 celery sticks
300ml (1/2pt) vegetable stock or water
50g (2oz) butter or margarine
50g (2oz) 100% wholemeal flour
100g (4oz) cheddar cheese
salt and pepper to taste
Finely slice the vegetables.
Cook the macaroni in boiling salted water for about 15 minutes until just tender, and then drain.
Put the prepared vegetables and stock into a saucepan.
Bring to the boil, then simmer for 5 minutes and drain, reserving the stock.
Make the stock up to 600ml (1pt) with milk.
Melt butter in a saucepan, stir in the flour and cook for 1 minute.
Stir in the stock and cook for a further few minutes.
Off the heat, stir in 75g (3oz) cheese and season to taste.
Add the macaroni and vegetables to the sauce.
Spoon into an oven proof dish, sprinkle with remaining cheese and place until a hot grill until golden.