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How to make Vegetable macaroni and cheese

Yield = 4
Prep time: 0:15
Cook time: 0:50
Total time: 1:05

Ingredients

  • 50g butter, chopped
  • 2 tablespoons plain flour
  • 2 cups milk
  • 1 teaspoon dijon mustard
  • 1/2 cup grated parmesan cheese
  • 1 1/4 cups grated gruyere cheese (see note)
  • 300g dried macaroni pasta
  • 1 large carrot, peeled, halved, sliced
  • 300g broccoli, cut into small florets
  • 280g cauliflower, cut into small florets
  • 4 green onions, thinly sliced

Method

  • Step 1 Preheat oven to 200°C/180°C fan-forced. Grease a 5cm-deep, 24cm x 24cm (base) baking dish.
  • Step 2 Melt butter in a saucepan over medium heat for 2 minutes or until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until mixture bubbles. Remove from heat. Add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Stir in mustard, parmesan and 1 cup gruyere.
  • Step 3 Meanwhile, cook pasta in a large saucepan of boiling water, following packet directions, adding carrot, broccoli and cauliflower in the last 5 minutes of cooking. Drain. Place in a large bowl.
  • Step 4 Add sauce and onion. Stir to combine. Spoon into prepared dish. Sprinkle with remaining gruyère. Bake for 20 minutes or until golden. Stand for 5 minutes.