Macaroni Vegetable Cheese Pie

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 cups macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 teaspoon mild mustard powder
• 1/2 teaspoon cinnamon
• 6 ounces mature cheddar cheese, grated
• 1 egg, beaten
• 1 tablespoon butter
• 2 tablespoons chopped scallions
• 3 tablespoons chopped tomatoes
• 2/3 cup corn kernel
• 1/2 cup chopped cooked spinach (optional, i used frozen, thawed and squeezed dry)
• 2 -4 tablespoons parmesan cheese (optional)
• salt
• pepper
• parsley, for garnish

Recipe

• 1 heat oven to 350.
• 2 cook macaroni in boiling water for 10 minutes; drain, rinse under cold water and drain again.
• 3 melt 2 t of butter in pan and add the flour. cook for 1 minute, then add milk, whisking constantly.
• 4 heat till mixture boils, then simmer gently for 5-10 minutes.
• 5 stir in mustard and cinnamon, with 2/3 of the cheese. (alternatively, you can put in all the cheddar here, and top with parmesan at the end).
• 6 season to taste. cook gently, stirring frequently, till cheese has melted, then remove from heat and whisk in egg. cover and set aside.
• 7 heat remaining butter in a small frying pan and cook the scallions, chopped tomatoes and corn (and spinach, if using) over gentle heat for 5-10 minutes.
• 8 tip half the cooked macaroni into a greased ovenproof dish. pour half of cheese sauce over it and mix well, then spoon tomato/corn mixture even over.
• 9 tip the remaining macaroni into the pan containing the cheese sauce, stir well and then spread carefully over the tomato and corn mixture.
• 10 top with remaining grated cheddar (or parmesan). bake 45 minutes, or till top is golden and bubbly.
• 11 let stand for 10-15 minutes before serving. garnish with parsley.