Spring vegetable noodle 'n' cheese bake
serves
2
Warren Mendes shares an easy, cheesy bake whipped up with vegies and noodles.
You'll need 2 x 20cm round ovenproof dishes for this recipe.
Ingredients (9)
- 50g unsalted butter
- 1/3 cup (50g) plain flour
- 500ml milk
- 100g vintage cheddar, grated
- 2 x 85g packets chicken-flavoured instant noodles
- 1 large bunch broccolini, cut into 3cm lengths
- 1 large zucchini, spiralised
- Lemon wedges, to serve
- Basil leaves, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 220°C/200°C fan-forced.
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2.Place noodles in a heatproof bowl (reserving flavour sachets) and add enough boiling water to cover. Set aside.
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3.Melt butter in a medium saucepan over medium-high heat. Whisk in flour, then cook for 2 minutes, whisking often.
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4.Gradually whisk in the milk until smooth, then simmer for 2-3 minutes. Whisk in half the cheese until melted, then remove from heat. Whisk in the one seasoning sachet, reserving the remaining sachet for another recipe. Season to taste.
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5.Drain noodles and add to the cheese sauce with the zucchini and half the broccolini. Toss to coat. Divide evenly between 2 x 20cm round ovenproof dishes. Top with the remaining broccolini and scatter with remaining cheese. Bake for 20-25 minute, until golden and bubbling.
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6.Serve drizzled with lemon and topped with basil.
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