Pack this vegetable macaroni cheese with vegetables including broccoli, cauliflower, and tomatoes.
This rich, delicious vegetable macaroni cheese has a creamy homemade sauce made from four ingredients; milk, flour, mustard, and cheese. This speedy 20 minute meal is the perfect midweek option serving four at just 458 calories per portion.
- 250g macaroni
- 1 large leek, trimmed and cut into chunks
- 300g mixed broccoli and cauliflower florets
- 350ml semi-skimmed milk
- 30g plain flour
- 1tsp English mustard
- 125g extra-mature Cheddar cheese, grated
- Salt and black pepper
- 8 cherry tomatoes, halved
- 1tbsp Parmesan, freshly grated
Add the pasta to a large pan of boiling salted water. Bring back to the boil for 5 mins, then add the veg and cook for another 5-8 mins, until pasta and broccoli are almost tender. Drain, keeping about 150ml of the cooking water.
Meanwhile, put the milk in a large jug, whisk in the flour, and microwave for a few minutes, whisking occasionally, to make a thick sauce. Or make in a pan. Whisk in some of the cooking water to slacken sauce. Stir in the mustard and about a third of the cheese, and season.
Pre-heat the grill. Warm a flameproof dish under it for a few minutes. Mix the pasta and vegetables into the sauce. Spoon the mixture into the hot dish and sprinkle with the rest of the Cheddar. Arrange the tomatoes on top and sprinkle with the Parmesan. Brown the macaroni cheese under the grill.
Top tips for making vegetable macaroni cheese
It’s better to use a small amount of extra-mature Cheddar, rather than low-fat Cheddar, which has less flavour, so you’ll use more.