Why not add some veg to your Mac & Cheese? It's going to be more colourful, flavoursome and tick a few of your 5-a-day. Give it a try to eat the rainbow!
175g macaroni or small pasta (penne, or fusilli will do)
20g butter or margarine
20g plain flour
350ml milk (any type)
100g cheddar cheese, grated (you can use other hard cheeses)
250g cauliflower or broccoli
Salt and pepper
1. Break up the cauliflower or broccoli into bite-size pieces.
2. Bring a large saucepan of water to the boil and add 2 teaspoons of salt to the water. Add also the pasta and cauliflower or broccoli pieces and cook for 10 minutes.
3. Grate the cheese.
4. To make the sauce: In a medium saucepan, melt the butter over a low heat, then using a wooden spoon stir in the flour and mix until it is a smooth paste and cook for 1 minute more.
5. Pour in a little milk, stirring it into the flour paste. Add the milk little by little and mixing well each time until all the milk is added. Bring the sauce to the boil, stirring frequently so it doesn't stick.
6. Stir in the cheese so it melts into the sauce and season with salt and pepper.
7. Drain the pasta and vegetables well and add to the sauce, mixing it together gently.
Have as a main meal or with some meat or meat substitute on the side.
Have a salad on the side.
You can add some sliced tomatoes to the mix or put some slices on top and crisp under the grill.
WAIT, WE ALSO MADE A VIDEO!
HUNGRY FOR MORE?
COOKING A RAINBOW | COMMUNITY ALLOTMENTS X FOOD BANKS
This year has been challenging for all of us, but for some, it's been truly devastating. Since the Covid Pandemic started last March, demand for food bank parcels has unfortunately been very high.
This recipe is part of the series “Cooking A Rainbow”, curated by Grow to Give with support from Buckinghamshire Council and Feedback Global. Grow to Give was born out of these difficult times to help those affected and set up local collections of fresh food at allotments in the Aylesbury and High Wycombe area to distribute to people in difficulty. The response has been overwhelming: in 2020 over 1,600 kilos of local fresh food were donated to food banks from 7 allotments.
The "Cooking a Rainbow" recipes are based on family favourites. Simple and quick to make, these recipes are tasty, filling and healthy. Colourful and enticing, you can use fresh, frozen or tinned fruit and veg. They work brilliantly as vegetarian but can also incorporate meat, meat substitute or fish.
A truly collaborative work
Recipe, concept and hands: Xenia Murray
Filming and editing: Ben Montgomery