INGREDIENTS
1/2 cup finely chopped cauliflower
1/2 cup finely chopped broccoli
1 carrot, cut into small cubes
1/2 zucchini, cut into small cubes
5 cups cooked pasta of your choice
White cheese sauce (recipe below)
2 cups cooked chicken, cut into pieces (leftover or rotisserie chicken works well)
Season with salt and pepper after cooking for adult servings.
WHITE CHEESE SAUCE
- In a small saucepan, melt 1 tbsp butter over medium heat. Stir in 3 tbsp plain flour and whisk continuously for about 1 minute to cook the flour.
- Slowly add 2 cups milk while whisking until the mixture heats and thickens into a smooth sauce.
- Stir in 1 cup grated cheese until fully melted and combined.
- Add 1 tsp seeded mustard and mix well. Remove from heat and set aside.
ASSEMBLY
- Bring a large saucepan of water to a boil. Add the chopped vegetables and cook for 5 minutes until just tender.
- Drain the vegetables well.
- Return the drained vegetables to the large saucepan. Add the cooked pasta, cooked chicken and the white cheese sauce. Stir gently to combine everything evenly.
- Transfer the mixture to a baking dish and bake in a preheated oven at 180°C (350°F) for 30 minutes, until bubbly and lightly golden on top.
Serves 4
Great for using up fridge ingredients and perfect as leftovers the next day. Family-friendly and easy to adapt with different vegetables or proteins.
