Simple, fast and tasty - just right to become the family's favourite meal! Everyone likes pasta, carrots and creamy cheese sauce. Depending on the mixture of vegetables you use, there are also peas, corn or cauliflower - all light vegetables that are refined with a little cream and are an absolute hit with children! So, come on lets, make this cheese macaroni with mixed vegetables today

PROCEDURE

Cheese macaroni pasta with mixed vegetables

Setup time:  02 minutes

Cooking time:  15 minutes

Total time: 17 minutes

Calories per serving: 900

Kitchen appliances:  Large pan or bowl (steel), Steel strainer (large)

Ingredients

• 600 G Croissant pasta
• 400 G Peas and carrots or frozen vegetables
• 200 G grated cheese
• 100 ml cream
• 1 TSP Seasoned TATA salt
• 1 TSP TRS Chilli flakes
• 1 TSP Everest pepper

Servings for: 4 Persons

Preparation

Cook the pasta in plenty of salted water according to the cooking time, drain through a sieve for pasta and let it drain.

Put the cooked and drained pasta and drained or frozen vegetables back in the hot pan and mix.

Spread the grated cheese, drizzle with the cream (or milk) and season with herbal salt. Stir until the cheese melts and cook for a while on low flame. Finished.

Season with salt and pepper, chilli flakes and other spices according to taste.

Extra:

This recipe also works with other types of pasta like tortellini or gnocchi. You can also vary the vegetables and use whatever you have: broccoli, cauliflower, Brussels sprouts or peas, all of which are light vegetables that fit in the cheese macaroni.

Can I bake macaroni and cheese?

Yes! if You want baked cheese noodles, then put the noodle-vegetable mixture on a baking sheet, sprinkle with grated cheese, or place cheese discs on top and bake at 180 degrees for about 20 minutes. Fresh herbs on it, done.

Macaroni with Cheese and Vegetables

If you take frozen vegetables it is the benefit that you get more vitamins, in the dish than with the vegetables in the jar. Both Carrots are mainly beta-carotene, which in connection with the fat in the body is responsible as vitamin A for healthy growth and healthy eyes. In addition, frozen peas still have a lot of vitamin C, calcium and folic acid if they are cooked briefly.