Name: Miguel's Ratatouille Mac and Cheese
Total time: 1 h 15 min
Yield: 6
Ingredients: 250g macaroni; 2-3 zucchini, thinly sliced; 2-3 Lebanese eggplants, thinly sliced; 7-8 squash, thinly sliced; 2 x 250g punnets large cherry truss tomatoes; 2 tablespoons extra virgin olive oil; FOR THE BECHAMEL; 60g salted butter, chopped; ¼ cup plain flour; 3 cups milk, warmed; 2 cups grated cheddar cheese; Sea salt flakes and pepper, to taste

Ingredients

Method

Serves : 6

Time needed : 1h 15m

Difficulty : easy

Can’t choose whether to have roast vegetables or a comforting pasta bake for dinner? Why not take a page out of Miguel’s book and try his Mac & Cheese Ratatouille Bake which combines two classic dishes to create something completely new and delicious.

This bake is not only incredibly creamy but is also full of nutrients, thanks to the colourful swirl of sliced vegetables that sit atop the hearty macaroni and cheese. So, if you’re struggling to decide what to cook this winter, gather the ingredients and try this creative recipe.

Ingredients

Method

Ingredients

250g macaroni

2-3 zucchini, thinly sliced

2-3 Lebanese eggplants, thinly sliced

7-8 squash, thinly sliced

2 x 250g punnets large cherry truss tomatoes

2 tablespoons extra virgin olive oil

FOR THE BECHAMEL

60g salted butter, chopped

¼ cup plain flour

3 cups milk, warmed

2 cups grated cheddar cheese

Sea salt flakes and pepper, to taste

Ingredients

Method

1. Lightly grease a round 10-cup capacity ovenproof dish.

2. Cook pasta in a stockpot of boiling, salted water until tender. Drain. Rinse under cold water. Drain well.

3. Meanwhile, to make béchamel, melt butter in a large saucepan over medium heat. Add flour and cook, stirring for 1 minute. Gradually add the milk, whisk constantly to remove any lumps. Stirring gently, bring just to the boil, then reduce heat to low and simmer for 2 minutes until the sauce becomes thicker. Remove from the heat. Add the cheese and stir until melted and smooth. Season with salt.

4. Stir pasta into béchamel sauce, and include some of the pasta water. Pour into prepared dish. Cool slightly.

5. Preheat oven to 175 degrees (fan-forced).

6. Layer zucchini, eggplant, squash and tomatoes, alternatively, in a spiral pattern over macaroni and cheese. Season with salt and drizzle with olive oil.

7. Cook in the oven for about 15 minutes, or until vegetables are tender. Remove. Stand for 10 minutes.

Tips

The amount of veggies you need for the top, will depend on the size of them as well as the surface area of the dish you have.
For even cooking of the veggies, ensure they are the same thickness when slicing.
For variations; replace tasty cheese with gruyere or vintage cheddar. Replace macaroni with other types of short pasta i.e. bow tie, small shells or elbow. Squash can be replaced with yellow zucchini or tri-coloured capsicums. Cut into cubes or use a round cookie cutter, to cut out circular shapes.
For a vegan option, replace milk with almond or soy milk and butter and cheese with a dairy-free alternative.

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