Alpro Macaroni Cheese, Please!
Over a year ago
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Ingredients
- 300g macaroni
- 30g flour
- 30g low fat margarine
- 600ml Alpro Wholebean soya milk
- 150g reduced fat cheddar
- 30g Parmesan
- 70g broccoli florets
- 70g cauliflower florets
- 40g wholemeal breadcrumbs
- 1 pinch cayenne pepper
- Salt and pepper to taste
Accompaniment
SponsoredOrigin Pinot Grigio Organic
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Description
Packed with the plant powered goodness of fresh veggies and Alpro Wholebean, this classic recipe is a complete meal in itself.
Method
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1
Preheat an oven to 160ºC/350ºF/Gas Mark 4. In a medium saucepan melt the margarine, then remove from the heat and stir in the flour. Return to the heat and gradually add the soya milk, stirring continuously.
Grate the cheddar cheese and add to the sauce, heating until it has all melted and you have a lovely velvety sauce. Season to taste.
Meanwhile in a large pan of salted boiling water, cook the macaroni according to the instructions (usually 10-12mins). When the macaroni is cooked, stir into to the sauce along with the cauliflower and broccoli florets, then pour the mixture into a medium size-baking dish.
Mix the breadcrumbs with the grated Parmesan and the cayenne pepper and sprinkle over the macaroni mix. Pop into the oven and cook for 35-40 minutes or until golden brown on top and bubbling round the edges.
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