Veg Loaded Mac & Cheese
A creamy, golden two-cheese mac and cheese loaded with veggies and finished with a crunchy, irresistible topping.
Ingredients
Pasta & Veg Base
- 350 g macaroni or other short pasta of choice
- 1.5 cups cauliflower florets
- 1.5 cups broccoli florets
Cheese Sauce
- 40 g butter
- 3 tbsp plain flour
- 2 cups milk 500 mL
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- 150 g vintage cheddar cheese (such as Belton Farm Silver Fox) grated
- 150 g vintage Red Leicester cheese (such as Belton Farm Red Fox) grated
- Save 1 tbsp of each cheese for the topping
- Salt + pepper to taste
Crispy Breadcrumb Topping
- ¾ cup breadcrumbs
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp vintage cheddar cheese saved from the 150g block
- 1 tbsp vintage Red Leicester cheese saved from the 150g block
- 2 tbsp chopped parsley optional
- Pinch of salt
Instructions
Cook the pasta and veg
- Preheat your oven to 180°C (fan).
- Bring a large pot of salted water to the boil.
- Add the cauliflower and broccoli and cook for 3 minutes, then drain, rinse under cold water to stop the cooking and set aside.
- Add the pasta to the same water and cook until just al dente (1–2 minutes under the packet instructions).
- Drain, rinse under cold water to stop the cooking, drizzle with olive oil and set aside.
Make the cheese sauce
- In a pan or skillet, melt the butter over medium heat.
- Add the flour and whisk for 1 minute to form a smooth paste.
- Slowly pour in the milk, whisking continuously until thickened and smooth.
- Stir in Dijon mustard, garlic powder, salt and pepper.
- Reduce heat to low or turn off completely and add the grated cheeses, stirring until melted and creamy.
Make the crunchy topping
- To make the crunchy topping, heat butter and olive oil in a small pan.
- Add the breadcrumbs and toast until lightly golden.
- Remove from heat, stir through the parsley (if using) and mix in the remaining cheeses.
Assemble the Mac & Cheese
- Add the cooked pasta, cauliflower and broccoli into the cheese sauce.
- Fold gently until everything is well coated.
- Sprinkle the breadcrumb mix generously over the mac and cheese.
- Bake for 15–20 minutes, or until the topping is golden brown and the edges are bubbling.
- Allow to sit for 5 minutes before serving. Enjoy warm.
