VEGGIE MAC & CHEESE

This recipe for vegetable macaroni cheese is packed with broccoli, cauliflower and tomatoes. It's quick, cheap and easy to make. We've skipped the Parmesan to keep it cheap.

Total cost: £3.88 (Asda)
Cost per person: 97p

Items: Chosen by You English Extra Mature Cheddar (200g) £1.27, Smartprice pasta shapes (500g) 30p, Chosen by You freshly frozen cauliflower and broccoli florets (1kg) £1.14, leek 17p, cherry tomatoes (350g) £1

READY IN: 20 MINUTES

SERVES:  4

INGREDIENTS:

• 250g macaroni
• 1 large leek, trimmed and cut into chunks
• 300g mixed broccoli and cauliflower florets
• 350ml semi-skimmed milk
• 30g plain flour
• 1tsp English mustard
• 125g extra-mature Cheddar cheese, grated
• Salt and black pepper
• 8 cherry tomatoes, halved
• 1tbsp Parmesan, freshly grated

DIRECTIONS:

• Add the pasta to a large pan of boiling salted water. Bring back to the boil for 5 mins, then add the veg and cook for another 5-8 mins, until pasta and broccoli are almost tender. Drain, keeping about 150ml of the cooking water.

• Meanwhile, put the milk in a large jug, whisk in the flour, and microwave for a few minutes, whisking occasionally, to make a thick sauce. Or make in a pan. Whisk in some of the cooking water to slacken sauce. Stir in the mustard and about a third of the cheese, and season.

• Pre-heat the grill. Warm a flameproof dish under it for a few minutes. Mix the pasta and vegetables into the sauce. Spoon the mixture into the hot dish and sprinkle with the rest of the Cheddar. Arrange the tomatoes on top and sprinkle with the Parmesan. Brown the macaroni cheese under the grill.