Vegetable Macaroni and Cheese Recipe

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Ingredients

250 g Macaroni pasta

1 large Leek, trimmed and cut into chunks

150 g Broccoli florets

150 g Cauliflower florets

350 ml Milk

30 g Bakpro White Bread Flour

1 tsp Mustard

125 g Cheddar cheese, grated

pinch Salt and pepper

8 Cherry tomatoes, halved

1 Tbsp Parmesan cheese, grated

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Instructions

Step 1

Add the pasta to a large pan of boiling salted water. Boil for 5 minutes, then add the leek, broccoli and cauliflower. Cook for another 5 to 8 minutes, until pasta and vegetables are almost tender. Drain, reserving about 150 ml of the cooking water.

Macaroni pasta

Leek, trimmed and cut into chunks

Broccoli florets

Cauliflower florets

Step 2

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 the sauce in a pan. Whisk in some of the cooking water to slacken the sauce. Stir in the mustard and about a third of the cheese, and season with salt and pepper.

Milk

Bakpro White Bread Flour

Mustard

Cheddar cheese, grated

Salt and pepper

Step 3

Pre-heat the grill. Warm a flameproof dish under it for a few minutes. Mix the pasta, broccoli and cauliflower 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 for about 5 minutes, until cheese is melted and golden brown.