Ingredients

  • 150g dried macaroni
  • 200g prepared cauliflower florets
  • 50g butter
  • 45g plain flour
  • 440ml semi-skimmed milk
  • 40g grated mature Cheddar cheese
  • 40g grated Red Leicester cheese
  • 1 teaspoon English mustard powder
  • 200g frozen peas and sweetcorn kernels
  • 15g freshly chopped chives or spring onions
  • 90g crushed cornflakes and/or wholemeal breadcrumbs, mixed together
  • 1 x 80g bag fresh rocket or salad leaves
  • 20 cherry tomatoes, quartered

Method

  • Cook the macaroni in boiling water according to pack instructions. 5 minutes before the end of the cooking time add the cauliflower florets to the macaroni pan. Drain and set aside.
  • Melt the butter in a saucepan, add the flour and stir to make a paste or roux. Cook for 3-4 minutes, stirring frequently.
  • Gradually whisk in the milk, until a thick creamy sauce forms, 2 tablespoons of the cheese and all the mustard. Stir well.
  • Add the peas, sweetcorn, chives or spring onions, macaroni and cauliflower to the sauce, stir gently, and spoon into a large ovenproof dish. Preheat the oven to 200°C, 400°F, Gas mark 6.
  • Sprinkle the cornflakes and/ or breadcrumbs and cheese over the macaroni mix.
  • Cook in the oven for 10-15 minutes until the topping is golden and bubbling.
  • Serve the macaroni with rocket or salad leave s and cherry tomatoes.