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Macaroni Cheese with Vegetables


  • 225g carrots
  • 225g zucchini (courgette)
  • 4 sticks celery
  • 175g macaroni
  • 300ml vegetable stock or water
  • 50g butter
  • 50g wholemeal flour
  • milk
  • 100g cheddar cheese
  • salt & pepper to taste


Slice vegetables finely. Cook macaroni pasta for about 15 minutes until just tender (al dente). Drain. Place sliced vegetables and stock in a saucepan and bring to the boil. Simmer for 5 minutes then drain, reserving the stock.


Make the stock up to 600ml with milk. Melt the butter in a saucepan, stir in the flour and cook for 1 minute to take the rawness out of the flour. Stir in the stock and cook for a few minutes.


Take the saucepan off the heat and stir in 75g of cheese and season to taste. Add macaroni and vegetables to the sauce. Spoon into a serving dish, sprinkle with remaining cheese and place under a hot grill until golden.


Serves 4.


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