Macaroni Cheese with Vegetables
- 225g carrots
- 225g zucchini (courgette)
- 4 sticks celery
- 175g macaroni
- 300ml vegetable stock or water
- 50g butter
- 50g wholemeal flour
- 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.