Vegetable & macaroni cheese bake
9
Points®
Total time: 45 min • Prep: 5 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Create this delicious mid-week meal with macaroni, fresh vegetables and a light cheese sauce.
Ingredients
Fresh Pasta, raw
180 g, macaroni
Green Beans
90 g, sliced
Courgette
1 medium, sliced
Peppers, all types
1 medium, deseeded and sliced
Cauliflower, Raw
120 g, or broccoli, broken into small florets
Skimmed Milk
450 ml
Cornflour
3 tablespoon(s), level
Half fat Cheddar cheese
90 g, grated
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5.
2
Cook the macaroni in plenty of boiling, lightly salted water for about 10 minutes, until just tender. Meanwhile, cook the vegetables in a small amount of boiling, lightly salted water for 3-4 minutes; drain well.
3
While the macaroni and vegetables are cooking, put the milk and cornflour in a saucepan and stir until blended. Heat, stirring constantly with a small wire whisk or wooden spoon, until thickened and smooth. Remove from the heat and add most of the cheese, stirring until it melts. Season with salt and pepper.
4
Drain the macaroni and add the cheese sauce, stirring well. Add the vegetables and stir well again. Transfer to a shallow ovenproof baking dish and sprinkle with the reserved cheese. Bake for 15-20 minutes, until the cheese melts and turns golden brown.
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