Name: Veg-packed mac and cheese
Total time: 3000 s
Yield: 4
Ingredients: 1 cauliflower; 1 broccoli; 6 sundried tomatoes; 100 gram white breadcrumbs; 250 gram macaroni; 100 gram frozen garden peas; 75 gram butter; 75 gram plain flour; 750 millilitre milk; 2 teaspoon Dijon mustard; 250 gram lighter cheddar

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 2

Place the cauliflower (1) and broccoli (1) onto a baking tray, drizzle over 1 tbsp of the oil from the sundried tomatoes, toss together, and roast in the oven for 20-25 minutes until the veggies begin to char and are cooked through.

Step 3

Meanwhile, to make the crumb topping, finely chop the sundried tomatoes (6) and mix in a bowl with the breadcrumbs (100 g) .

Step 4

Cook the pasta (250 g) in a pan of boiling salted water according to packet instructions. Add the peas (100 g) for the final 3 minutes, before draining and setting aside.

Step 5

While the pasta is cooking you can make the sauce. Melt the butter (75 g) in a saucepan, add the flour (75 g) and stir constantly for 2 minutes until you have a paste. Then gradually pour in the milk (750 mL) , whisking constantly until you have a smooth sauce.

Step 6

Once all the milk is added, add the mustard (10 g) and salt and pepper, simmer for a few minutes, still stirring, then add the cheese (250 g) and stir until melted.

Step 7

Remove the sauce from the heat, add the cooked pasta, peas, cauliflower and broccoli and stir until everything is evenly coated.

Step 8

Transfer to an ovenproof dish, evenly scatter over the crumb topping and pop under a hot, preheated grill for a few minutes until golden and bubbling.

Veg-packed mac and cheese

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