Baked Vegetable Macaroni in Three Cheeses

Besides pizza, pasta is my ABC kids (Australian Born Chinese) number one dish.  They are delighted when pasta is served for dinner and always ask for second helping.  I usually make chicken macaroni with cheese but this time I am trying a vegetarian version by adding in more greens and colours.  There is no complain of too much vegetable and there is no left-over.  Nice!
    
Baked Vegetable Macaroni in Three Cheeses


Ingredients:
1 cup macaroni
1 cup brocoli florets
1/2 of a medium capsicum, cut into chucks
1 small carrot, cut into dice
1 small onion, cut into small pieces
1/4 cup baby peas
1 tablespoon of minced garlic
1/4 cup evaporated milk
1/4 cup thickened cream
2 1/2 cups of water
2 teaspoons of corn flour mixed with 1tablespoon of water
salt and pepper
cheddar cheese
mozzarella cheese
parmesan cheese
1 tablespoon of bread crumb
olive oil

Method:

1. Pour water in a pot, salt and oil lightly, and cover to boil.  Add the macaroni into the boiling water and stir to separate, turn off the heat and cover for 10-15 minutes or until al dente.  Drain in a colander.
2. Heat oil in a saucepan, add in garlic and onion, stir for a minute until the onion is starting to soften.  Then add in the rest of the vegetable except peas, stir for a minutes and then add the water.  Let it simmers until the vegetable is half cooked, add the peas and pour in the evaporated milk and cream.  Thicken the sauce with the cornflour mixture and season it with salt and pepper.
3. Lay the macaroni into a baking pan, pour the sauce over.  Then sprinkle a handful each of the three kinds of cheese and bread crumb.  Drizzle the top with 1 tablespoon of extra olive oil.  
4. Bake the macaroni in a preheat 180c oven for 20 minutes then cover the pan with the lid or foil, bake for a further 10-15 minutes until the cheese melted and the top is browned.