Vegetable macaroni cheese
This gratin of fresh vegetables and macaroni pasta is perfect for chilly days.
- Preparation Time20 mins
- Cooking Time30 mins
Nutrition per serving
- Energy637 Kcals
- For the sweet soy sauce:
- 200 ml vegetable stock
- 60 ml Kikkoman Naturally Brewed Soy Sauce
- 1 ½ tbsp sugar
- 3 tsp cornflour
- For the gratinated vegetable macaroni:
- 200 g macaroni
- ¼ Broccoli (approx. 100 g), cut into florets and blanched
- 160 g cherry tomatoes (approx. 16 pieces)
- 1 small yellow pepper (approx. 100 g), deseeded and cubed
- 2 onions (approx. 100 g), diced
- 100 g mushrooms, sliced
- 2 tbsp olive oil
- salt, freshly ground white pepper
- For the gratin sauce:
- 800 ml milk
- 60 g butter
- 80 g flour
- 50 ml vegetable stock
- 1 tsp salt
- freshly ground white pepper
- 1 tsp sugar
- 2 tbsp grated Parmesan cheese
For the sweet soy sauce, heat the vegetable stock, soy sauce and sugar. Mix cornflour with 4 teaspoons of cold water, add to the sauce and bring to the boil. Keep warm.
For the gratin cook the macaroni according to the packet instructions. Heat olive oil in a pan, add the prepared vegetables, sauté for about 5 minutes and season with salt and pepper. Put the vegetables on a plate and keep warm while you make the gratin sauce.
For the gratin sauce, put milk in a small pan and heat gently. Put butter and flour into another pan and cook on low heat (without the mixture burning) for a few minutes while stirring.
Pour on warm milk little by little and stir well so that the sauce does not clump together. Add the vegetable stock, bring to the boil and season the sauce with salt, pepper and sugar. Preheat oven to 220°C (200°C fan).
Mix vegetables and macaroni with the sauce, place in a baking dish, sprinkle with parmesan and bake in the preheated oven for approx. 5 minutes Remove the bake from the oven, sprinkle with the sweet soy sauce and serve.