Vegetable Mac & Cheese

Nutrition per serving

Calories693 kcal
Protein27.8 g
Carbs90.3 g
Fats25.1 g
Saturated Fat13.9 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.9 g
Sugars15.7 g
Fiber6.8 g
Sodium794 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.

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.

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.