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VEGGIE MAC & CHEESE

mayurisjikoni
Veggie Mac & Cheese is a nutritious, filling, creamy and delicious version of the traditional Mac And Cheese. Additionally it is the best way to get kids to enjoy vegetables. This recipe is versatile so feel free to add vegetables of your choice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, Lunch
Cuisine American
Servings 4

Ingredients
  

FOR THE PASTA

  • 2 cups small pasta uncooked
  • ½ cup carrot diced
  • ½ cup peas
  • ½ cup French beans chopped
  • ½ cup corn kernels
  • 2 litres water
  • 1½ tsp salt

FOR THE WHITE | CHEESE SAUCE

  • 1 tbsp butter
  • 2 tbsp all purpose flour
  • 1 cup milk
  • 1 tbsp garlic minced or finely chopped
  • ¼ tsp nutmeg powder
  • 1 cup white cheddar cheese grated
  • ¼ - ⅓ cup parmesan grated
  • ¼ tsp salt
  • ½ tsp ground pepper

TOPPING

  • 1 cup white cheddar cheese grated
  • ¼ cup almond flakes optional

Instructions
 

PREPARE THE SPINACH PUREE

  • Add some cold water with ice cubes in a bowl. This is the ice bath.
  • If you are using fresh spinach, blanch it in some hot water till it wilts.
  • Remove the spinach and transfer it to the ice bath.
  • Puree the spinach with little water. I use about ¼ cup.

COOK THE PASTA & VEGGIES

  • Peel and dice the carrot the size of peas or corn.
  • Cut french beans that are nearly the same size as the peas.
  • Remove corn kernels from the cob if you are using fresh corn. Alternately can use frozen corn.
  • Bring to boil about 2 litres of water in a deep saucepan.
  • Add salt and the uncooked pasta. Follow the instructions on the package for how long to boil the pasta.
  • When about 3-4 minutes of the time is left, add the vegetables.
  • Drain out the cooked pasta and vegetables in a colander.
  • Return the pasta veggie mixture to the saucepan.

PREPARE THE WHITE | CHEESE SAUCE

  • Heat butter in a pan over low heat.
  • Add the flour and stir till it begins to turns very light pink.
  • Take the pan off the heat and add the milk. Mix and return the pan to the heat.
  • Keep stirring till the sauce heats up and becomes thick.
  • Add the grated or shredded cheddar and parmesan cheeses.
  • Mix till the cheese melts.
  • Add the spinach puree, salt, pepper and nutmeg powders.
  • Mix well.

HOW TO SERVE UNBAKED VEGGIE MAC & CHEESE

  • Add the sauce to the cooked pasta and vegetable mixture.
  • Mix well.
  • Heat it up over the stove top till it becomes hot.
  • Serve immediately. Can sprinkle some extra grated cheddar or parmesan cheese and the almond flakes.

FOR BAKED VEGGIE MAC & CHEESE

  • Preheat the oven to 180°C.
  • Add the sauce to the pasta vegetable mixture.
  • Mix well.
  • Transfer the mixture into a bake proof dish. An 8 X 8 inch baking tray is perfect.
  • Sprinkle grated cheese over and bake till the cheese melts and begins to brown slightly. Or bake for 20 minutes.
  • Sprinkle the almond flakes.
  • Serve  hot with your favourite salad on the side.

Notes

  • Add vegetables of your choice. If you want to add sweet pepper, zucchini or mushrooms, cut and saute them instead of boiling.
  • You can increase or decrease the amount of cheese used.
  • Add fresh herbs if you want to.
  • If your sauce turns a bit lumpy, just whisk it continuously to break up the lumps.
  • The trick is to have enough fat or oil to cook the flour. Also roasting the flour well prevents from lumps forming in the sauce.
  • Instead of spinach puree add broccoli or cauliflower puree.
  • Add some chilli flakes for adults.
Keyword baked vegetable macaroni, cheese macaroni, veggie mac & cheese, veggie mac and cheese