Veg Box Mac 'N' Cheese
Katy Hackforth
4-6 servings
15 minutes
599
British
Main
A comforting Veg Box Mac "N" Cheese recipe taken from the Four Seasons Cookbook. A veg box isn't essential for this dish: its aim is to use up any veg that may need eating and provide a comforting meal to warm you up on a frosty day.
Ingredients
- Macaroni 200g (7oz)
- Vegetables such as squash, broccoli, cauliflower, carrots 500g (1lb 2oz), peeled if necessary and cut into bite-sized pieces
- Butter 75g (3oz)
- Plain flour 75g (3oz)
Whole milk 900ml (1 ½ pints)
Wholegrain mustard 1-2 tbsp
- Mature Cheddar 300g (11oz), grated
- Dry breadcrumbs 25g (1oz)
- Salad to serve (optional)
Find this recipe in the Four Seasons Cookbook
Directions
Preheat the oven to 200°C/180°fan/Gas 6
Cook the macaroni according to the packet’s instructions, adding the vegetables for the last 5-10 minutes of cooking, depending on the type of veg
- Drain well
- Meanwhile, put the butter, flour and milk in a saucepan and whisk continuously until the mixture bubbles
- Simmer for 2 minutes, stirring
- Remove from the heat, stir in the mustard to taste and 200g (7oz) of the cheese
- Fold into the macaroni and vegetables
- Transfer the mixture to a 2 litre (3.5 pint) baking dish and sprinkle with the breadcrumbs and the remaining cheese
- Place the dish on a baking tray and bake for about 15 minutes until the topping is golden and the cheese has melted
- Serve with salad, if liked.