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


  1. 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.
  2. Meanwhile, cook the macaroni.
  3. 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.
  4. Take the sauce off the heat and add 55g of cheese and stir until melted.
  5. 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.

Handy Hint


Additional Information

  • Pasta

  • courgette

  • cheese

  • carrot

  • Main Course

  • Vegetarian

  • Nut Free

  • Egg Free

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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'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.