Macaroni cheese with extra roasted veggies
Tick off three of your five-a-day with this delicious twist on a family favourite. Have kids who refuse to eat their greens? Blitz the vegetables and stir through the sauce – they'll never know!
In this sponsored collaboration with Arla Big Milk, Mumsnet vlogger Natalie shows you how to sneak some extra veg into a much-loved family meal.
- 600ml milk
- 250g grated cheddar
- 250g macaroni
- 40g plain flour
- 40g butter
- 50g grated parmesan
- 1 broccoli head, chopped into small chunks
- 1 red pepper, diced
- 1 tin of sweetcorn
- Cook the macaroni per packet instructions.
- Toss chopped broccoli and red pepper in a pan with oil and then place them on to the baking sheet. Bake for 15 minutes (200°C/400°F/gas 6).
- Melt butter in a saucepan; add the flour slowly to make a roux.
- Gradually whisk in the milk to get rid of any lumps. Cook for 10-15 minutes until the sauce is nice and thick.
- Add three quarters of the cheese to the sauce and stir until melted.
- Mix the cooked macaroni together with the roasted vegetables and the sweetcorn and put in an oven-proof dish.
- Sprinkle over the rest of the cheese and put under a hot pre-heated grill until the cheese is golden.
- If you want an extra crispy top, sprinkle a handful of breadcrumbs on top of the dish just before it goes under the grill.
- You can be extra sneaky by blending the roasted veg straight into the sauce. Your kids will never know it's in there.
With thanks to our Mumsnet blogger Natalie
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