Vegetable & macaroni cheese bake
Fresh Pasta, raw
180 g, macaroni
90 g, sliced
1 medium, sliced
Peppers, All Types
1 medium, deseeded and sliced
120 g, or broccoli, broken into small florets
3 tablespoons, level
Half Fat Cheddar Cheese
90 g, grated
- Preheat the oven to 190°C, fan 170°C, gas mark 5.
- Cook the macaroni in plenty of boiling, lightly salted water for about 10 minutes, until just tender. Meanwhile, cook the vegetables in a small amount of boiling, lightly salted water for 3-4 minutes; drain well.
- While the macaroni and vegetables are cooking, put the milk and cornflour in a saucepan and stir until blended. Heat, stirring constantly with a small wire whisk or wooden spoon, until thickened and smooth. Remove from the heat and add most of the cheese, stirring until it melts. Season with salt and pepper.
- Drain the macaroni and add the cheese sauce, stirring well. Add the vegetables and stir well again. Transfer to a shallow ovenproof baking dish and sprinkle with the reserved cheese. Bake for 15-20 minutes, until the cheese melts and turns golden brown.