Vegetable Macaroni Bake Recipe

Name: Vegetable Macaroni Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 110 g macaroni; 15 g margarine; 15 g cornflour; 150 ml milk; 1 garlic clove, crushed; 1/2 leek, sliced; 1 carrot, chopped; 6 broccoli florets; 200 g tomatoes; 1 teaspoon dried basil; 150 g cooked butter beans; 1 slice whole wheat bread; 50 g cheddar cheese

Servings: persons

110 g macaroni
15 g margarine
15 g cornflour
150 ml milk
1 garlic clove, crushed
1/2 leek, sliced
1 carrot, chopped
6 broccoli florets
200 g tomatoes
1 teaspoon dried basil
150 g cooked butter beans
1 slice whole wheat bread
50 g cheddar cheese

1
Cook the macaroni in a pan of boiling water for 12 minutes, drain.
2
Preheat the oven to 190C/375F/Gas Mark 5. Melt the margarine in a saucepan, stir in the cornflour, then gradually stir in the milk. Cook, stirring over a low heat unil thickened.
3
In another pan add the garlic, leek, carrot and broccoli and cook gently for 5 minutes until softened. Add the tomatoes, basil and butter beans, then stir into the white sauce with the pasta. Spoon into a greased shallow ovenproof dish,.
4
Cut the bread into very small dice and sprinkle over the dish. Grate the cheese and sprinkle over the top. Bake for 30-35 minutes and serve.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 110 g macaroni, 15 g margarine, 15 g cornflour, 150 ml milk, and more.

Yes, Vegetable Macaroni Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetable Macaroni Bake

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