Macaroni Cheese with Ham and Corn
1 cup (105 g / 3 1/2 oz) macaroni
30 g (1 oz) milk-free margarine
1 tablespoon plain flour
300 ml (10 fl oz) soy or rice milk
100 g (3 1/3 oz) ham, chopped
1 cup (155 g / 5 oz) fresh or frozen corn kernels
100 g (3 1/3 oz) broccoli, cut into small florets
40 g (1 1/3 oz) soy cheese, grated
1 tablespoon chopped fresh parsley
1. Cook the macaroni in a pan of rapidly boiling water until al dente (cooked, but still with a bite to it), then drain well.
2. Melt the margarine in a pan over medium heat; add the flour and cook, stirring, for 1 minute. Remove from the heat and stir in the milk, then return to the heat and cook, stirring, until the sauce comes to the boil.
3. Add the ham, corn and broccoli and cook for 10 minutes or until the vegetables are soft. Stir in the grated cheese, parsley and macaroni and cook until the cheese melts.
Serves 2-4.