Macaroni cheese with veg
- 350g macaroni
- 250g Chosen by you Frozen for Freshness Broccoli & Cauliflower Florets
- 40g butter
- 40g plain flour
- Pinch cayenne pepper
- Pinch mustard powder
- 450ml skimmed milk
- 100g Chosen by you 50% Less Fat Mature British Cheese, grated
- 50g Parmesan, grated
- 25g fine breadcrumbs
- 100g cherry tomatoes, halved
Preheat the oven to 220C/ 200C Fan/Gas 7. Cook the macaroni in a large pan of boiling water for 12 mins, adding the frozen veg for the last 5 mins. Drain.
Melt the butter in a pan, then stir in the flour, cayenne and mustard. Cook over a low heat for 1 min, stirring.
Take the pan off the heat and gradually beat in the milk, using a wire whisk. Heat until boiling, whisking all the time. Simmer for 1 min.
Remove from the heat. Stir in the macaroni and all but a handful of the cheese. Put in an ovenproof dish, top with the tomatoes and remaining cheese. Bake for 20-25 mins until golden.