Roast Veg Mac n Cheese

Name: Roast Veg Mac n Cheese
Prep time: 20 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 tbsp Arla® LactoFREE Slightly salted butter; 250 ml semi-skimmed milk; 125 g Arla® LactoFREE Cheddar (Grated); 100 g sweet potatoes (Peeled and cubed); 100 g cauliflower Florets; 100 g broccoli Florets; 100 g red peppers (Chopped); 1 tbsp olive oil; ¼ tsp salt; 250 g macaroni; 2 tbsp plain flour; 1 tsp mustard powder; ½ tsp Ground nutmeg; Salt and black pepper (To taste)

Wholesome roasted vegetables create a healthier spin on this family favourite.

Ingredients

Arla® LactoFREE Slightly salted butter	2 tbsp
Semi-skimmed milk	250 ml
Arla® LactoFREE Cheddar (Grated)	125 g
Sweet potatoes (Peeled and cubed)	100 g
Cauliflower Florets	100 g
Broccoli Florets	100 g
Red peppers (Chopped)	100 g
Olive oil	1 tbsp
Salt	¼ tsp
Macaroni	250 g
Plain flour	2 tbsp
Mustard powder	1 tsp
Ground nutmeg	½ tsp
Salt and black pepper (To taste)

Instructions

Step 1

Preheat the oven to 200°C/180°C Fan/Gas 6.

Step 2

Add the sweet potato, cauliflower, broccoli and red pepper to a baking tray with the olive oil, salt and black pepper. Spread in an even layer and bake for 20 minutes, turning the vegetables half way through.

Step 3

Meanwhile, bring a large saucepan of salted water to the boil. Add the macaroni and cook according to packet instructions. Drain and set aside.

Step 4

In a large sauce saucepan, over a medium-high heat, melt the Arla LactoFREE Slightly Salted Spreadable butter. Once melted, stir through the plain flour to create a roux. Gradually add the Arla LactoFREE Semi-Skimmed Milk, stirring constantly to create a thickened smooth sauce.

Step 5

Add the Arla LactoFREE Cheddar Cheese, mustard powder and ground nutmeg, stir-ring to combine. Season with salt and black pepper to taste.

Step 6

Add the roasted vegetables and macaroni to the cheese sauce and stir to combine. Transfer the mixture to an ovenproof baking dish and bake in the oven for 20-25 minutes or until golden.