There are no secret veg in this stacked Mac Cheese - they are all out in the open for everyone to see: cauliflower, broccoli, corn, red onion, spring onions. If you need a gluten free version, we can help with that - with gluten free pasta, and alternatives for making the sauce... no cheese? non Dairy milk? This will still be delicious ...

You can see we've gone all out for comfort food this week... red lentil dhal is one of the most comforting foods there is! This one has added creaminess from coconut milk... warm spices, it's all good.

Jambalaya! yum. We've done a sneaky thing and included jambalaya twice - once as a vegetarian/vegan option, and once as a meat option. This is because it's so good, didn't want anyone to miss out! Loaded with vegetables, pulses, and flavour... The meat version has chorizo...

Just every now and then you find Beef cheeks in the butchery - if you do, take some and put them in your freezer for later, if you don't have space for them in your fridge. They are meltingly tender, and kind of a handy size! This time we've cooked them in a Beef Cheeks bourgignon - mushrooms, red wine, bayleaf... slow food at its very best. Round it out with wide pasta, polenta, mash, roasties, and leafy greens of course... 

stacked Mac (cheese)

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Category

Family dinner or lunch

Servings

2

Prep Time

10 minutes

Cook Time

20 minutes

Author:

Rose N

I really like Cauliflower Cheese, and I quite like Mac cheese, but only if I put extra things in it - corn is a favourite. So why not combine it all in one tasty plate?

Ingredients

• 2 handfuls dried pasta

• 1 handful cauliflower cut into small florets

• 1 handful broccoli, cut into small florets

• 1 handful celery, chopped

• 1/2 tin creamed corn

• 1 medium red onion, chopped

• 2 Tbsp butter or cooking oil
  

• 2 Tbsp flour - Chickpea flour for Gluten free option

• 1-2 cups milk or nut milk

• 1 cup loosely packed, of grated cheese (vegan cheese optional)

• Small handful parsley, finely chopped

Directions

1. Cook the pasta in water to cover generously, with a pinch of salt. 

   
   

2. Bring to the boil, reduce to a simmer and add the vegetables.
   

3. Check at 15 minutes in and when cooked, drain and set aside

4. Heat half the butter or oil in a frypan and add the onion, cook until translucent
   

5. Add the remaining butter/oil, add flour  and stir through.

6. Keep stirring until the flour goes golden then carefully add the milk, stirring constantly.
   

7. Add the corn, stir through, then add the cheese. (You may need more milk to make a smooth sauce)

8. Carefully fold the sauce through the vegetables and pasta, serve with a generous grind of black pepper and the parsley sprinkled on top.

Recipe Note

I've included alternatives to make this Gluten free and vegan. It will still be delicious...