Cheesy vegetable pasta bake

A veg-packed twist to a cheesy family favourite

1 ratings

40 minutes
Serves 4
2 of 5 a day

Nutrition: Per serving

Kcal621
Fat12.6g
Salt0.8g
Sugar17.6g

Recipe by: Aliya Porter | Registered Nutritionist

Macaroni cheese has always been a favourite in our house. My version of this cheesy classic contains 2 of your 5 a day in each portion and has all the yumminess you would expect from a warming bowl of macaroni cheese. It’s made with wholemeal fusilli for extra fibre too.

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Suitable for young cooks

Ingredients

200g carrot, peeled and diced
400g wholemeal fusilli
25g plain flour
300ml semi-skimmed milk
1 teaspoon Dijon mustard
90g ‘lighter’ or reduced-fat cheddar cheese, grated
25g hard cheese, finely grated
250g sweetcorn (tinned and drained, or frozen)
200g frozen peas
Black pepper (to taste)
30g wholemeal breadcrumbs
2 medium tomatoes, thinly sliced

Method

In a pan of boiling water, boil the carrots until soft. Once cooked, drain keeping 1 tablespoon of the cooking water, then in a bowl mash the carrot with the cooking water and set aside.
Cook the pasta, according to packet instructions.
Meanwhile, in a bowl mix together the flour and 2 tablespoons of the milk until smooth. Gradually add the remaining milk and mix thoroughly to remove the lumps.
Place the milk and flour mixture into a pan and heat over a low heat, whisking constantly.
When the sauce starts to thicken, add the mustard, most of the cheddar, parmesan, vegetables, black pepper and 2 tablespoons of water from the pasta and mix until well combined and hot.
When the pasta is cooked, drain, then stir the sauce into the pasta.
Transfer the saucy pasta into an ovenproof dish, top with breadcrumbs, tomatoes and remaining cheddar and bake under a medium preheated grill for 5 minutes. Serve immediately.