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“In elementary school
We learn our A,B,C’s,
In cooking school
It starts with mac and cheese.
But if you no young ‘un have
This is what it takes,
To turn that devious dish
Into a greener bake.“
Ingredients
For the white sauce
2 tablespoon butter
2 tablespoon flour
1 cup milk
Salt to taste
For the bake
½ tablespoon butter
1 cup macaroni, boiled
½ cup chopped mushrooms
½ cup mix of frozen peas, corn, beans and carrots
¼ teaspoon oregano flakes
2 tablespoons grated cheese
¼ teaspoon crushed dried red pepper
2 tablespoon chopped onions
1 teaspoon chopped parsley
Salt and pepper to taste
White sauce: Melt 2 tablespoons of butter in a saucepan over low heat. Blend 2 tablespoons of flour into the melted butter and add salt. Cook over low heat, stirring, for 4 to 5 minutes so it does not form any lumps. Slowly add 1 cup of milk, stirring constantly. Continue cooking slowly over low flame, until smooth and thickened.
Melt ½ tablespoon of butter in another pan. Add the onions and sauté till they become transparent. Now add the mushrooms, parsley, oregano, red pepper flakes, salt and pepper, along with 2 teaspoons of water. Cover on low heat and let it simmer till the mushrooms are cooked. Add the frozen veggie mix and toss. Make sure any remaining liquid is dried off before removing it from the heat.
Mix the macaroni, the mushrooms and the white sauce in a baking dish. Sprinkle the grated cheese on top and grill in an oven at 200 degrees C for 15 minutes, or till it begins to brown on the top. Serve hot with bread rolls and salad.