Vegetable and macaroni cheese bake (Serves 2)
180 g uncooked, macaroni
90 g beans, green, sliced
1 medium courgette, sliced
1 medium peppers, all types, de-seeded and sliced
120 g cauliflower, raw, or broccoli, broken into small florets
450 ml milk, skimmed
3 tablespoons (level) cornflour
90g cheese, cheddar, half fat, grated
Preheat the oven to 190°C or 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.