Cheese and Vegetable Bake

Serves: 4

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Total Time: 35

Prep Time: 20

Cook Time: 15

• 250 gram(s) macaroni
• 1  cauliflower, cut into florets
• 2  leeks, finely chopped
• 100 gram(s) (3½oz) frozen peas
• 15 gram(s) (½oz) each butter and plain flour
• 200 ml skimmed milk
• 75 gram(s) Parmesan, grated
• 2 teaspoon(s) Dijon mustard
• 25 gram(s) wholemeal breadcrumbs

Method

1. Cook the macaroni in a large pan of boiling water for 6min, adding the cauliflower florets and leeks for the last 4min, and the peas for the last 2min.
2. Meanwhile, make the cheese sauce. Melt the butter in a pan and add the flour. Cook for 1-2min, then take off the heat and gradually stir in the milk. Bring to the boil slowly until the sauce thickens. Stir in 50g (2oz) Parmesan and the mustard. Season.
3. Preheat the grill to medium. Drain the pasta and the veg and return to the pan. Add the cheese sauce and mix well. Spoon into a large shallow 2 litre (3½ pint) ovenproof dish and scatter over the remaining Parmesan and the breadcrumbs. Grill for 5min until golden and crisp.
4. Next time round... Follow the recipe, omitting the mustard from the sauce. Swap the cauliflower for 150g (5oz) broccoli, chopped. After folding the pasta and cheese sauce together, stir in 200g can of drained tuna (in sunflower oil) and 2tbsp freshly chopped parsley. Complete recipe. 348cals, 15g fat (7g saturates), 27g carbs (5g total sugars) per serving.

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