Vegetable Mac & Cheese
Nutrition per serving
Calories | 693 kcal |
Protein | 27.8 g |
Carbs | 90.3 g |
Fats | 25.1 g |
Saturated Fat | 13.9 g |
Monounsaturated Fat | 6.1 g |
Polyunsaturated Fat | 1.9 g |
Sugars | 15.7 g |
Fiber | 6.8 g |
Sodium | 794 mg |
Ingredients
Onion | |
Garlic | |
Cherry Tomatoes | |
White or chestnut mushrooms | |
Green Beans (snap beans) | |
Cheddar Cheese | |
Whole Milk (3.25% milk fat) | |
Butter (salted) | |
Cornstarch (Corn flour) | |
Macaroni | |
Paprika | |
Chives | |
Bread Crumbs | |
Parmesan Cheese | |
English Mustard |
Preparations
1. Preheat grill to high.
1. Preheat grill to high.
2. Finely chop the garlic and onion.
3. Chop the mushrooms.
4. Halve the cherry tomatoes.
5. Top and tail the green beans and cut into quarters.
6. In a measuring jug, add the milk and 150ml water.
7. Grate the cheese.
Cooking Instructions
1. Melt the butter in a frying pan over medium heat until frothy.
1. Melt the butter in a frying pan over medium heat until frothy.
2. Add the garlic, onions and gently cook for about 1 minute until softened.
3. Add the flour and stir for about a minute into a smooth paste.
4. Add ¼ of the milk/water mixture and whisk until smooth.
5. Slowly add the rest of the mixture continuously whisking into a smooth sauce.
6. Bring the sauce to a gentle boil before adding the pasta, tomatoes, mushrooms and beans. Cook for about 6-8 minutes until pasta is al dente. Occasionally stir.
7. Meanwhile, preheat the grill to high. When the pasta is cooked, stir in the paprika, mustard, then stir in the cheddar and half the Parmesan cheese until melted. Add the chopped chives, with a pinch of salt and black pepper and stir to combine.
8. Sprinkle over the breadcrumbs and remaining Parmesan cheese, then place under the grill for a couple of minutes until golden.
9. Serve immediately.