Macaroni Cheese

Cook Vegetarian's avatar
 4 Reviews

Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 200g macaroni
  • 350g broccoli florets
  • 340g can Green Giant Sweetcorn, drained
  • 40g butter
  • 40g plain flour
  • 600mlt semi-skimmed milk, warmed
  • 1 tsp English mustard (optional)
  • 175g veggie cheddar cheese, grated

How To Cook

  1. Preheat the oven to 200C/400F/Gas 6. Cook the macaroni in a large pan salted water for five minutes, cut the broccoli into small florets add to the pan and cook for a further three minutes until the macaroni and broccoli are just tender. Drain, and turn into the ovenproof dish.
  2. To make the sauce, melt the butter in a pan, stir in the flour and cook, stirring, over a medium heat for one minute. Remove from the heat and gradually add the milk, stirring well throughout. Return to the heat and bring to the boil, and cook, stirring, until the sauce thickens.
  3. Remove the sauce from the heat, add the mustard (if using) and season to taste with salt and pepper. Add three quarters of the cheese, stirring until the cheese has melted.
  4. Finally, add the tinned sweetcorn and pour into the dish, forking the sauce through the pasta and broccoli. Scatter the remaining cheese on top, then bake in the oven for 20 minutes until the dish is bubbling and the top is golden. Serve with salad or veggies, or for the ultimate indulgence, a thick, buttered slice of bread.

    5. www.jollygreengiant.co.uk

Vegetarian Giveaways

Comments

4 people have helped to review this recipe. Thank you!

Posted by LoonyToons on July 13, 2011

I’m not a cook but I’m sitting here eating this dish without having burnt it or ruined it in any way! This was lovely!

Posted by mikee157 on December 9, 2011

Very tasty and a great mid week meal.  Took no time to whip up, and leftovers warmed with a bit of milk in the micro made a quick lunch at work. 

Posted by beccaafinch on December 15, 2011

I likee it I just remove the sweatcorn.

Posted by Bridget The Fidget on January 31, 2012

I made the dish again this week at the request of my family.  This time I added about eight halved cherry tomatoes on the top and roughly three table spoons of pine nuts.  Really easy and very delicious.

Leave a Comment

You must sign in or register to leave a comment.

You might also like

Lentil and Spinach Curry
 2 Reviews

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

February issue of CookVeg is available now
Supermarket logos Subscribe Today

You might also like

Leek and Asparagus Quiche
No rating - be the first!
Organic Rooster Potato and Caramelised Onion Rosti
No rating - be the first!

Recipe IDEAS
https://www.recipe-ideas.co.uk/

Macaroni Cheese
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 200g macaroni
  • 350g broccoli florets
  • 340g can Green Giant Sweetcorn, drained
  • 40g butter
  • 40g plain flour
  • 600mlt semi-skimmed milk, warmed
  • 1 tsp English mustard (optional)
  • 175g veggie cheddar cheese, grated
    How to Cook
  1. Preheat the oven to 200C/400F/Gas 6. Cook the macaroni in a large pan salted water for five minutes, cut the broccoli into small florets add to the pan and cook for a further three minutes until the macaroni and broccoli are just tender. Drain, and turn into the ovenproof dish.
  2. To make the sauce, melt the butter in a pan, stir in the flour and cook, stirring, over a medium heat for one minute. Remove from the heat and gradually add the milk, stirring well throughout. Return to the heat and bring to the boil, and cook, stirring, until the sauce thickens.
  3. Remove the sauce from the heat, add the mustard (if using) and season to taste with salt and pepper. Add three quarters of the cheese, stirring until the cheese has melted.
  4. Finally, add the tinned sweetcorn and pour into the dish, forking the sauce through the pasta and broccoli. Scatter the remaining cheese on top, then bake in the oven for 20 minutes until the dish is bubbling and the top is golden. Serve with salad or veggies, or for the ultimate indulgence, a thick, buttered slice of bread.
Copyright © Maze Media (2000) Limited