Macaroni cheese with green veges
- 300g macaroni pasta
- 2 cups green beans, trimmed, chopped
- 1 cup frozen peas
- 3 spring onions, chopped
- 3 cups trim milk
- 2 tablespoons cornflour
- 1/2 cup freshly grated parmesan
- 4 cups salad greens
- 3 tablespoons balsamic dressing (made with 2 parts balsamic vinegar to 1 part olive oil)
Total fat 11g
Saturated fat 3g
Dietary fibre 7g
1 Cook macaroni following packet directions. Add beans and peas in the last 2 minutes of cooking. Drain pasta and vegetables. Return to pan and cover to keep warm.
2 Meanwhile, spray a medium-sized saucepan with oil. Cook onions over a medium heat for 2 minutes or until softened. Whisk together milk and cornflour until smooth then pour into saucepan while stirring. Cook, stirring, for 3-4 minutes or until thickened.
3 Remove from heat. Stir in parmesan, pasta and vegetables. Serve with salad and balsamic dressing.
Make it gluten free: Use gluten-free pasta and check cornflour is gluten free.
Hanu de Jong
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