So I went into this wanting to make macaroni and cheese. I was low on ingredients, but the stuff I did have I wanted to use up. The result was surprisingly delicious -- if you wanted, you could add some shredded chicken and that would add a nice texture as well.
You will need:
3 tbsp salted butter
1/3 cup flour
1 tsp salt
1 1/2 cup vegetable broth
3 oz pepper jack cheese, cut into cubes
1/2 lb pasta, already cooked (we used penne)
2 cups frozen peas
1/2 large cucumber, sliced thinly
3 oz crumbed sheep's feta
2 bread slices -- toasted brown and crumbled into crumbs
4 oz sharp cheddar, shredded
Preheat the oven to 450. Heat the butter over medium until melted, add the flour and mix quickly. Add the vegetable broth gradually until there are no lumps and the sauce begins to thicken. Add the salt and jack cheese, continually stir until the cheese is completely melted. Feel free to adjust the amount of salt depending on your taste.
Mix together the pasta, vegetable butter sauce, peas, cucumber and feta until uniformly coated. Put into a casserole dish and top with the bread crumbs and cheddar. Bake for 12 minutes or until the top is deep golden brown. Allow to cool for at least 10 minutes before serving.