Veggie Mac and Cheese Bake recipe | Puck

Ingredients

• 500 g Elbow macaroni pasta
• 1 tbsp salt
• 1 red bell pepper
• 1 onion
• 1 zucchini
• 2 tomatoes
• 2 tbsp oil
• 2 sprigs thyme, finely chopped
• salt and freshly ground pepper to taste
• 1 l Puck® Béchamel Sauce with Cheese
• 150 g Puck® Shredded Creamy Mozzarella Cheese
• basil leaves