Creamy Garlic Macaroni & Cheese With Country Vegetables

Creamy Garlic Macaroni & Cheese With Country Vegetables

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Community Recipe

  • 6-8
  • Easy
  • Meat-free Vegan recipe collection
  • 30 minutes
  • 30 minutes


  • 500 grams Woolworths Traditional Durum Wheat Macroni
  • 500 ml Woolworths Full Cream Fresh Long Life Milk
  • 1/2 cup Woolworths Fresh Cream
  • 4-5 tablespoons Woolworths Fresh Butter With Fresh Cream
  • 2-3 tablespoons Woolworths Mediterranean Olive Oil
  • 2-3 tablespoons Woolworths Cake Wheat Flour
  • Woolworths Creamy Gouda Cheese (Grated)
  • 1 cup Woolworths Mozzarella Cheese (Grated)
  • 1/4 cup Woolworths Fresh Frozen Garden Peas
  • 1/4 cup Woolworths Fresh Frozen Whole Sweetcorn
  • 1 large Fresh Carrots (diced)
  • 1 Packet 20 grams Country Vegetable Soup
  • Woolworths Non-Irradiated Fresh Whole Black Pepper
  • Woolworths Sea salt
  • 2 Fresh Bay Leaves
  • 2 Sprigs Fresh Rosemary
  • 1 Rosa Tomatoes
  • 2-3 large cloves Woolworths Fresh Organic Garlic
  • 1/4 teaspoon Nutmeg Powder

Cooking Instructions

Cooking Instructions for Macaroni:
In a large pot bring 3 litres of water to the boil and add salt to taste.
Add macaroni to boiling water and stir occasionally
Cook rapidly for approximately 8-10 minutes until 'al dente or slightly softer.
Drain in a colander and transfer hot macaroni into a stoneware baking dish.

Cooking Instructions for Country Vegetables:
Sauté the diced carrots, sweetcorn and peas for 7-8 minutes on medium to high heat in olive oil and a knob of butter.
Season with black pepper and salt.
Vegetables should still be crisp and maintain their colour.

Cooking Instructions for Creamy Garlic Sauce :
Melt butter and olive oil together on low to medium heat.
Add equal parts white cake flour to the melted butter and oil mixture.
Now add the crushed garlic and soup powder to this mixture.
Stir briskly until cooked to form a roux. Now slowly add the milk and fresh cream, stirring continuously using a metal whisk. Mixture will start to thicken and get a velvety creamy consistency. Stir in black pepper, salt, nutmeg, bay leaves and chopped rosemary and cook for a further 5 minutes on heat reduced to low. The sauce is cooked once it appears shiny. Now add the Mozzarella cheese and stir in until it fully melts. Take the sauce off the heat once cooked and remove the bay leaves.

Add the vegetables to the cooked pasta and mix lightly. Lace in a little more olive oil before layering with the warm creamy garlic sauce. Top with a bit of grated creamy gouda cheese, sliced rosa tomatoes and chopped rosemary.
Bake for 6-8 minutes in a preheated (180 degrees celsius) oven until cheese melts.

Serving instructions: Serve hot on its own. Drizzle with extra olive oil if desired.
Hearty, delicious and comforting especially on cold wintry weather days.

Nerissa Govender Recipe by: Nerissa Govender
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Nerissa Govender is an award-winning news journalist,author and academic.A prolific writer passionate about storytelling, loves the delightful narrative cooking tells. A real home cook who indulges purer palate senses and ingenuity in the kitchen by creating her own wholesomely delicious recipes.

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