3-Cheese macaroni with vegetables
Serves 4
Prep time: 20 minutes
Cooking time: 30 minutes
We don’t know anyone who doesn’t love mac ’n' cheese and this is a great one-pot dish as it incorporates vegetables too. We tried incorporating a variety of different veggies, which all worked well.
As it’s nutrient-dense and easy to eat, a small portion is good for people who have lost their appetite and/or need building up. Excellent gluten-free pastas are now available too.
Ingredients
350g macaroni or other short pasta, eg, penne or fusilli
50g salted butter
1 clove garlic, finely chopped
1-2 tsp English mustard
50g plain white flour
500ml full-fat milk, warmed
150g mature cheddar, coarsely grated
100g gruyère or Emmental cheese, coarsely grated
salt and pepper
2 handfuls of baby leaf spinach, straight from the packet
3 ripe tomatoes, thickly sliced
50g parmesan cheese, finely grated
50g breadcrumbs, fresh white or ready toasted (make your own or buy them)
Optional extras
1 small head of broccoli or 1 small head of cauliflower, cut into florets, cooked until just soft (al dente) and thoroughly drained
a handful of frozen peas
Method
1. If you want to cook this straight away, preheat the oven to 170C/150C fan/gas 3. Otherwise, prepare and cook later.
2. Boil the pasta in lightly salted water until al dente. Drain under cold water and leave in a colander/sieve to drain completely.
3. Melt the butter in a saucepan, add the garlic and mustard to the pan, cook for 1 minute, then stir in the flour. Cook the butter/flour roux for a further 2-3 minutes then slowly whisk or stir in the warm milk.
4. Heat the sauce gently, whisking/stirring all the time to get rid of any lumps as the sauce thickens. Bring to boil and then take off the heat. The sauce should be smooth and slightly glossy.
5. Now add the cheddar and gruyère (or Emmental) cheeses and stir until both are well mixed in and melted into the sauce.
6. Season with salt and pepper to taste.
7. Stir in the drained pasta then add the spinach, with the cauliflower or broccoli florets, or peas (if using). Stir in to mix and check the seasoning again.
8. Lay the sliced tomatoes over the top.
9. Mix the grated parmesan and breadcrumbs together and sprinkle on top.
10. Bake for 25-30 minutes until golden brown and bubbling.
11. Allow to stand for 3 minutes, then serve on warmed plates or in large soup bowls.
Tip This dish will freeze for 3 months, as a whole or in individual portions. You can also make it and refrigerate for 24-48 hours before heating in an oven or microwave.