Vegie Mac n Cheese

Winter comfort food packed with vegies and vitamins! A great family meal with leftovers perfect for lunch.


1 1/3 cups dried macaroni pasta, plain or wholemeal
400g cauliflower, cut into small florets
1 carrot diced
Corn diced fresh from the cob or a small tin
2 tbs extra virgin olive oil
2 tbs plain flour
500ml (2 cups) reduced-fat milk
40g (1/2 cup) parmesan, finely grated
35g (1/3 cup) low-fat vintage cheddar, coarsely grated
80g (1/2 cup) frozen peas
1/2 bunch fresh continental parsley, finely chopped
2 teaspoons wholegrain or Dijon mustard
2 small garlic cloves, crushed
60g fresh wholemeal breadcrumbs


Preheat oven to 180C/160C fan forced.
Cook the pasta following packet directions, adding cauliflower and carrot for the last 4- 5 minutes of cooking. Check pasta is al dente. Drain and transfer to a large bowl.
Heat oil in saucepan over low heat. Add flour. Cook, stirring, for 1-2 minutes or until mixture bubbles. Gradually stir in the milk, whisking constantly until smooth.
Stirring constantly bring to the boil. Reduce heat to low and continue to stir for approx. 4-5 minutes or until the sauce thickens.
Reserve 1 tbs of parmesan. Stir the remaining parmesan into white sauce with the cheddar, peas, corn, parsley, mustard and garlic.
Season with pepper. Stir sauce through pasta mixture.
Spread into oiled ovenproof dish.
Combine the breadcrumbs and reserved parmesan in a bowl. Scatter over the dish.
Bake for approx. 30-40 minutes or until top is golden and crisp

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