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| Macaroni Cheese and Veggie Bake |
Ingredients
2 1/2 cup of macaroni (uncooked)
1 tablespoon oil
1 carrot
1 zucchini
4 1/2 tablespoons plain flour
3 3/4 cups of milk
1 teaspoon mustard
1 cup of grated tasty cheese
1/2 cup of breadcrumbs
Pepper
Method
1. Wash and grate carrots and zucchini into a bowl.
2. Cook macaroni until al dente and set aside.
3. Heat oil in a frypan and add grated zucchini and carrot. Cook for a few minutes and then add flour and stir until a smooth paste.
4. Slowly add milk, stirring as it forms a thick sauce.
5. Add mustard, pepper and grated cheese. Cook, over low heat, stirring, until cheese melts.
6. Add cooked macaroni to mixture and pour into a greased ovenproof dish.
7. Sprinkle breadcrumbs on the top and bake for about 20 minutes at Moderate = 180°C = 350-375°F = Gas Mark 4-5.
Recipe Stars
Carrots contain xanthophylls, pigments that may aid in vision health.
Zucchinis are rich in manganese, lutein, zeaxanthin, and vitamins A and C.
Thought of The Day
The secret of getting ahead is getting started. Mark Twain.