Ingredients
Serves 5-6
Prep/Cook Time: 40 mins
- 250g uncooked macaroni pasta
- 400g cauliflower, finely chopped
- 150g courgette, peeled and chopped
- 100g aubergine, peeled and chopped
- 35g butter
- 35g plain flour
- 1 medium onion, finely diced
- 3 rashers of smoked streaky bacon finely diced
- 125 ml milk
- 125 ml chicken stock
- 125 g grated cheddar cheese, you can use Parmesan if you have it
- Panko breadcrumbs for topping
Method
- Preheat the oven to 180 C.
- Cook the pasta according to the instructions, drain, drizzle with a little oil and set aside. Steam or blanch the prepped vegetables in boiling water until tender. Once cooked, blend together in in food processor until smooth.
- To make the cheese sauce melt the butter in a heavy based saucepan. In a separate saucepan heat the milk and chicken stock until almost boiling. Once the butter is melted add the onion and bacon and cook until onion softens but not coloured. Add the flour and cook for approximately 2 minutes, stirring continuously. Gradually ladle in the milk And chicken stock, whisking constantly.
- Bring the sauce just to the boil then reduce the heat. Continue to whisk for 2 minutes to cook out the flour and you should end up with a smooth silky sauce.
- Add in two thirds of the grated cheese, keeping the rest for topping. Remove from the heat and stir in the vegetable puree. Combine your sauce with the pasta and then pour the pasta and sauce mixture into a greased oven-proof dish. Top with the remaining grated cheese and sprinkle on the panko breadcrumbs. Bake for around 20 mins until the cheese on top is melted and bubbling, and the breadcrumbs are golden.
