Mac and cheese with lentils
This mac and cheese is not rich and heavy like many other versions.
Ready in
1 hour 15 minsServing size
Serves 6Ingredients
Macaroni
- 300 g macaroni
- ½ tsp (2,5 ml) salt
- 1 tsp (5 ml) sunflower oil
- 1 cup (250 ml) cooked or tinned lentils, drained
- 1 cup (250 ml) frozen mixed vegetables, rinsed
- 2 slices brown bread
- 1 tbsp (15 ml) dried mixed herbs
- ¼ cup (60 ml) grated cheddar cheese
White sauce
- 3 tbsp (45 ml) cake flour
- 600 ml low-fat milk
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) prepared mustard
- ½ tsp (2,5 ml) salt
- lemon juice and black pepper to taste
Method
- Macaroni: Bring a large pot of water to the boil. Add macaroni and salt. Cook until tender and drain well. Stir in oil.
- White sauce: Meanwhile, mix cake flour with a little bit of the milk in a small pot to make a paste.
- Gradually stir in the rest of the milk until a smooth mixture forms.
- Simmer for a few minutes until the sauce thickens and season with remaining ingredients.
- Preheat oven to 180 °C. Mix the white sauce with the pasta, lentils and veggies. Spoon into an oven dish.
- Crumble bread with your fingertips into smaller pieces and mix with dried herbs and cheese.
- Sprinkle bread mixture over pasta and bake for 25 minutes or until golden brown and heated through. Serve with a salad.

This recipe is from Cooking from the heart, 1st edition
Download the recipe book