100g Broccoli Florets
1 Carrot, sliced
50g Tinned or Frozen Sweetcorn
15g Plain Flour
1 Teaspoon Mustard
100g Cheddar Cheese, grated
1 Tablespoon Breadcrumbs
Makes 2 Portions
Cook the pasta according to the packet, meanwhile cook the broccoli, carrot and sweetcorn in boiling water until cooked but still a bit crunchy.
Melt the butter in a saucepan, stir in the flour and cook for 1 min, then gradually mix in the milk and bring to the boil stirring until the sauce is thick and smooth. Stir in the 75g of the cheese and the mustard.
Drain the Macaroni and stir into the sauce. Spoon 2/3 of the pasta mix into a medium ovenproof dish, arrange the broccoli, carrot and sweetcorn in layers on top then cover with the rest of the pasta mix.
Sprinkle with the rest of the cheese and breadcrumbs and pop until a hot grill for 5 mins until golden brown.
|EASE (1 Easy-5 Hard) - |
Nice and Easy, not much work involved
|COST (1 Cheap-5 Expensive)- |
Very cheap as you can use any vegetables you like/have leftover
|TASTE (1 Yuck - 5 Yum) - |
Very nice especially if you use a nice mature cheddar.
Recipe from The Vegetarian Student Cookbook