VEGGI MAC AND CHEESE
50 g butter, chopped
2 tablespoons plain flour
2 cups milk
1 teaspoon dijon mustard
1/2 cup grated parmesan cheese
1 1/4 cups grated gruyere cheese
300 g dried macaroni pasta
1 large carrot, peeled, halved, sliced
300 g broccoli, cut into small florets
280 g cauliflower, cut into small florets
4 green onions, thinly sliced
Preheat oven to 200°C/180°C fan-forced. Grease a 5cm-deep, 24cm x 24cm (base) baking dish.
Melt butter in a saucepan over medium heat for 2 minutes or until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until mixture bubbles. Remove from heat. Add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Stir in mustard, parmesan and 1 cup gruyere.
Meanwhile, cook pasta in a large saucepan of boiling water, following packet directions, adding carrot, broccoli and cauliflower in the last 5 minutes of cooking. Drain. Place in a large bowl.
Add sauce and onion. Stir to combine. Spoon into prepared dish. Sprinkle with remaining gruyère. Bake for 20 minutes or until golden. Stand for 5 minutes.
Photo and recipes: Klaas Kingma