Vegetable Macaroni Food

MACARONI RECIPE

Steps:

• In a pan, heat 3 cups water and ½ teaspoon salt. Bring it to a boil.
• Add 1 heaped cup macaroni (125 grams macaroni). stir with a fork.
• Begin to cook macaroni on medium to high flame till they are al dente - meaning they should have a slight bite to them.
• Drain all the water and keep cooked macaroni aside.
• Heat 2 tablespoons oil in a pan. Lower the flame. Add ½ teaspoon minced garlic or finely chopped garlic. You can also add ½ teaspoon ginger-garlic paste instead.
• Sauté till the garlic is light brown or till its raw aroma goes away.
• Next add ⅓ cup finely chopped onions.
• Mix and sauté onions on a medium-low flame stirring often till they become translucent.
• Next add 1 cup tightly packed finely chopped tomatoes. mix well.
• Cover the pan with lid. In between do check when cooking tomatoes.
• Cook tomatoes on a low to medium-low flame till they soften and become pulpy.
• Lower the flame and then add all the spice powders one by one.
• Mix and sauté the spice powders for some seconds till you get a nice aroma from the spice powders.
• Then add 1.25 to 1.5 cups of mix vegetables. Also add ¼ cup green peas.
• Season with salt as per taste and mix very well.
• Pour 1 cup water and mix again. Cover the pan with lid.
• On a medium-low to medium flame simmer till the vegetables are cooked. In between do check and if the water has become less you can add some more water.
• Once the vegetables are cooked and tender, add the cooked macaroni.
• Mix well and cook for a few more minutes till all the water is absorbed. Stir occasionally.
• Lastly add 1 teaspoon mixed dry herbs - basil, thyme, oregano, parsley. mix again.
• Check the seasonings and add more of salt or herbs if required.
• Serve macaroni pasta hot or warm. You can top with some grated cheddar or vegetarian parmesan cheese or cream before serving.
• Garnish the pasta with some finely chopped coriander leaves or parsley or any fresh herb of your choice before serving.

MACARONI AND CHEESE WITH VEGETABLES

Steps:

• Bring a large pot of water to boil; cook pasta until al dente.
• While pasta is cooking, in med saucepan, melt 2 T of the margarine.
• Remove from heat; add flour and stir until blended.
• Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens.
• Reduce heat to low.
• Stir in cheeses and seasonings.
• Continue stirring until cheese is melted.
• Remove from heat and set aside.
• In a large skillet, melt remaining 1 T margarine.
• Add remaining ingredients.
• Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp.
• Reduce heat to low.
• When noodles are done, drain well.
• Toss with vegetables; stir in cheese sauce.
• Garnish with scallion curls.

VEGETABLE MACARONI BAKE

Steps:

• Cook the macaroni in a pan of boiling water for 12 minutes, drain.
• Preheat the oven to 190C/375F/Gas Mark 5. Melt the margarine in a saucepan, stir in the cornflour, then gradually stir in the milk. Cook, stirring over a low heat unil thickened.
• In another pan add the garlic, leek, carrot and broccoli and cook gently for 5 minutes until softened. Add the tomatoes, basil and butter beans, then stir into the white sauce with the pasta. Spoon into a greased shallow ovenproof dish,.
• Cut the bread into very small dice and sprinkle over the dish. Grate the cheese and sprinkle over the top. Bake for 30-35 minutes and serve.

3-VEG MAC 'N' CHEESE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
• Cook the pasta according to the pack instructions.
• Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
• Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.

VEGETABLE MACARONI

Steps:

• In a large bowl, combine the soup, sour cream, milk, onion, salt and pepper. Stir in the vegetables, macaroni and cheese. , Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly.

SPICY ROASTED VEGETABLE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.
• Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
• Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.
• Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.
• Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.
• Enjoy!

HEARTY VEGETABLE AND MACARONI SOUP

Steps:

• Heat the olive oil in a large soup pot over medium-low heat; cook and stir onion in the oil until translucent, about 5 minutes. Stir chicken broth, tomato juice, diced tomatoes, and water into the pot; bring to a boil.
• Stir potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves into the pot; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
• Return soup to a boil, stir in macaroni, and cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand for 5 minutes before serving.

SIMPLE MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water until no longer hot. Transfer noodles to a large bowl.
• Stir in red bell peppers, green bell peppers, green onions, celery and olive oil. Mix in mayonnaise and soup mix. Refrigerate for a few hours before serving.

VEGGIE MACARONI & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.