Mac and Cheese with a twist

Busy, busy week in our household. Besides the usual run up to Christmas events and stuff, I took a few extra shifts at my old job to help out so our meals have taken a slight back-seat! Which is working out pretty well for us because little Mr B is having some terrible teething troubles and food has taken a big back-seat anyway. But between all that we have had some winners every so often and this one was a firm favourite with Mr B 🙂

It’s the usual Macaroni and cheese but I’ve stuffed it full of veggies and tried hard to get rid of as much dairy as I could.
So here is the recipe and see how you go:

(We used a standard sized baking dish but you might need to use less/more ingredients depending on the size dish you end up using)
2c macaroni
1c peas
1c sweetcorn
1c carrots
1/2 head of broccoli
Put it all in the dish and give it a stir

For the sauce:
90g butter (I was going to use coconut oil cause I wanted to make it completely dairy free but forgot)
90g spelt flour (I say this is gluten free but someone mentioned to me that spelt still has a type of gluten in it so will have to do some research into that)
1l almond milk
1tsp nutmeg

Melt the butter over a low heat and stir in the flour till it forms a paste. Slowly stir in the milk and nutmeg until it thickens up and pour it into the baking dish over the above mix. Give it a quick stir to mix it all up thoroughly.
We didn’t add any cheese to this but topped it with a sprinkle of mixed herbs.

Bake in a preheated oven of 180deg for about 30min.

Enjoy xx