Name: Soy macaroni cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 1/4 cup macaroni; 300 gram cauliflower, cut into florets; 250 gram broccoli, cut into florets; 2 tablespoon olive oil spread; 1/4 cup plain flour; 2 cup soy milk; 1 tablespoon dijon mustard; 1/2 cup grated chive soy cheese; 400 gram can corn kernels, drained; 1 cup frozen peas, thawed; salt and pepper, to season; 1/4 cup multigrain packaged dried breadcrumbs

Ingredients

1 1/4 cup macaroni

300 gram cauliflower, cut into florets

250 gram broccoli, cut into florets

2 tablespoon olive oil spread

1/4 cup plain flour

2 cup soy milk

1 tablespoon dijon mustard

1/2 cup grated chive soy cheese

400 gram can corn kernels, drained

1 cup frozen peas, thawed

salt and pepper, to season

1/4 cup multigrain packaged dried breadcrumbs

Method

1.Preheat oven to 200°C (180°C fan-forced). Cook pasta in plenty of boiling salted water for 10 minutes or until tender but firm to the bite. Drain.

2.Meanwhile, in a steaming basket over a saucepan of boiling water cook cauliflower and broccoli for 5 minutes or until tender.

3.In a medium saucepan, melt spread over moderate heat. Stir in flour; cook and stir for 1 minute or until mixture thickens. Remove pan from heat; gradually stir in milk until smooth. Return pan to heat; cook and stir for 5 minutes or until mixture boils and thickens. Stir in mustard, half the cheese, corn and peas. Season with salt and pepper.

4.Combine pasta, cauliflower, broccoli and cheese sauce in a 2.5-litre (10-cup) rectangular oven-proof dish. Combine remaining cheese with breadcrumbs; sprinkle over pasta in dish. Bake for 20 minutes or until golden brown.

You can make individual servings; cooking time will vary. To save time, replace fresh vegies with 4 cups frozen; look for brands that use large pieces. No soy cheese? Use cheese made with vegetable rennet instead.
Note

Woman's Weekly Food

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Ingredients

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