All-the-veg mac and cheese

This was my staple dish at uni, I like to think it's healthy because there are lots of vegetables in it but it's also covered in cheese, so win-win!

With regards to the vegetables, it's really up to you. The challenge is to get as much veg as possible in it. If you add enough frozen spinach to the cheese sauce it turns green which looks pretty funky.

Unlike my previous recipe, this one requires 3 pans and results in a lot of washing up, but it's worth it.

All-the-veg mac and cheese (adapted from a well-loved student cookbook I had at uni)

Ingredients:

Vegetables - I chose one courgette, four large mushrooms, frozen peas, frozen spinach and fresh spinach
400g dried macaroni
50g butter
50g plain flour
200g mature cheddar, grated, plus extra for topping
Salt and pepper

Method:

1. Lightly grease the base and sides of a large ovenproof dish with butter. Preheat the oven to 180°C.

2. Heat olive oil in a large frying pan on a low to medium heat. Add the fresh vegetables and cook for about 15 minutes, until the veg is really soft.

3. Meanwhile, heat water in a large saucepan. When it's boiling, add a pinch of salt and the macaroni and cook for 2 minutes less than the time stated on the packet. Drain well once cooked.

4. Now start the cheese sauce. Make sure you have a wooden spoon, whisk and the milk measured out in a jug next to you. In another large saucepan, melt the butter on a low heat.

5. When all of the butter is melted, tip in the flour and stir it in quickly using a wooden spoon. It will look like a thick paste. Continue to stir vigorously for the next few mins until the flour and butter paste starts to bubble.

Not the prettiest picture I've ever taken, I'll admit...

6. Pour in the milk a little at a time, whisking vigorously after each addition 'til smooth. When all the milk has been added the sauce should look smooth and glossy.

7. Tip in the grated cheese and continue to whisk. Season with salt and pepper, add any frozen veg you're using and let it bubble for 4-5 mins. Keep stirring, otherwise it will stick.

8. Tip the cooked macaroni and vegetables into the cheesy saucepan. Stir to combine well. Resist temptation to eat it all now.

9. Transfer the mixture to the baking dish, sprinkle extra cheese over and bake in the over for 30 mins until the topping is golden brown and crunchy.

HOW GOOD DOES THIS LOOK!!

This is conveniently enough time to either do all your washing up or drink a nice glass of wine.

And that's it! You have a deliciously cheesy, dubiously healthy creation. Have fun!

Alice