Macaroni & Double Cheese

Step 1/13

• oven

Preheat the oven to 190 / 170 (Fan) / Gas Mark 5

Step 2/13

• ovenproof dish
• aluminum foil

Grease an ovenproof dish and a sheet of foil large enough to cover it.

Step 3/13

• 100 g macaroni

• pan

Add the macaroni to a large pan of boiling water and boil for around 4 minutes. Drain

Step 4/13

• ½ cauliflower
• ½ broccoli

Add the cauliflower and broccoli (both cut into florets) to a large pan boiling water and boil for 4 minutes. Then drain.

Step 5/13

• 25 g butter
• 25 g flour
• ½ tsp cayenne pepper

Melt the butter in a pan. Stir in the flour and cayenne pepper and cook, stirring, for 1 minute or until it forms a paste.

Step 6/13

• 300 ml milk

Take the pan off the heat and gradually whisk in the milk.

Step 7/13

Return to the heat and bring to the boil, whisking until the sauce has thickened.

Step 8/13

• ½ tsp Dijon mustard

Add the mustard and season.

Step 9/13

Remove from the heat.

Step 10/13

• 37½ g extra mature cheese
• 25 g blue cheese

Set aside about a quarter of the cheese (grated). Add the remaining mature cheese, plus the blue cheese (crumbled) and stir until melted.

Step 11/13

• 1½ tbsp water

• ovenproof pot

Combine the vegetables, sauce and pasta with the water, then place in an ovenproof dish.

Step 12/13

• 2 tomatoes

Slice the tomatoes and place on top then cover with the remaining cheese.

Step 13/13

Bake for 20-25 minutes until golden.

Enjoy your meal!