Who doesn’t like macaroni cheese? Adding a few green vegetables to this dish gives it a little extra excitement as well as adding some yummy nutrition. This delicious Green Vegetable Macaroni Cheese is another one of our favourites. It is simple, quick and easy to prepare after a hard day of exploring.
Alternative cheese sauce: – For an even quicker and much creamier way to prepare the cheese sauce heat about 250g of double cream gently on the stove and slowly melt your cheese into it. This isn’t for people watching their weight but it is a delicious alternative. I learnt this from Nik (qualified and extremely talented chef), who has no desire to watch his weight but does enjoy very naughty food.
For a vegan alternative use oil instead of butter, Oat milk instead of cows milk and vegan cheese.
Oven 220°C, 200°C fan assisted, Gas 7
25g plain flour
150g macaroni pasta
185g fine green bean
70g mature cheddar
25g pumpkin seeds
- Melt the butter in a non-stick pan on a medium to low heat then add the flour and stir into a thick paste. Slowly add in milk, stirring constantly to make a smooth sauce, lower the heat and stir in 2/3 of the cheese until it is completely melted. (If like us you like your sauce to be really cheesy, add cheese to personal taste).
- Cook the macaroni in boiling water for 8 minutes. Stir in the beans and broccoli and cook for a further 3 minutes.
- Drain the pasta and vegetables and tip into an oven dish, sprinkle the top with the remaining cheese and pumpkin seeds. Bake in the oven for 10 – 15 minutes, until bubbling and golden.
- Serve with crusty bread.
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