Macaroni cheese with vegetables

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Serves: 4

By HairyMaclary

(5 Votes) 6


  • 1 pinch salt and pepper (to taste)

  • 1 pint milk

  • 55g flour

  • 235ml vegetable stock

  • 225g courgette finely sliced

  • 115g cheese

  • 4 celery stick finely sliced

  • 170g macaroni

  • 225g carrot finely sliced

  • 55g butter


<ol> <li>Cook the sliced vegetables in the stock for 10-15 minutes until just tender. Drain and reserve the stock. Make remaining stock up to 1 pint with milk.</li> <li>Meanwhile, cook the macaroni.</li> <li>Make the cheese sauce by melting the butter in a saucepan, then add the flour and stir for 1 minute. Gradually add the milk and stock mixture, stirring all the time. When fully added, bring to the boil and simmer for 2 minutes, stirring constantly.</li> <li>Take the sauce off the heat and add 55g of cheese and stir until melted.</li> <li>Mix vegetables, macaroni and cheese sauce together and put in an ovenproof dish. Place under a hot grill or in the oven at 180C for 15-20 minutes until the cheese is golden.</li> </ol>

Handy Hint


Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Main Course

  • Pasta

  • carrot

  • cheese

  • courgette

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Your comments

  • Fourleaf 12/03/11 16:23

    This has become a family favourite in our house - DS (16 months) is an especially big fan! Very tasty, heats up the next day well for lunches etc.

  • MrsArchchancellorRidcully 02/03/11 20:31

    Fantastic!! DD (2.5) wolfed it down. It was easyish to make (the sauce was the only technical bit) and the veggies hide the odd lump if the sauce is not perfect :) The stock gives it a lovely flavour too. DD not keen on celery so I swapped that for little broccoli heads. I also cut the carrots up into little cubes (more appealing for little hands) and served it with grilled tomatoes on the side. Yummy.

  • HellonHeels 07/02/11 16:47

    Want to try this! Does it have to be full fat milk or would skimmed/semi skimmed be OK? (Cooking for fat adults, not energy-needy children!)

  • RachelMumsnet 02/02/11 12:40

    This is a great recipe and I agree that using half stock for the roux sauce is such a good idea as the sauce isn't too rich. I have to admit my kids were a bit freaked out by the appearance of veg in their macaroni cheese ! They do eat veg but asked me to serve them on the side next time. Such traditionalists ! but I made it again this week and did just that and it works just as well. Great comfort food.

  • TubbyDuffs 16/08/10 13:08

    I love this recipe; the tastiest macaroni cheese I&#39;ve ever had, and its a definite winner in our house. Have also passed on the recipe to others.

  • 18/01/08 09:57

    It's so yummy and everyone eats loads of veg as it's mixed with the cheese sauce. Using the stock instead of just milk makes all the difference.