NEXT-LEVEL MAC ’N’ CHEESE

2 onions

50g unsalted butter

4 tbsp plain flour

1.2l semi-skimmed milk 250g leftover strong cheese (eg cheddar or Parmesan) 1 whole nutmeg, for grating 600g dried macaroni

250g asparagus

220g tenderstem broccoli 100g baby spinach

125g ball of mozzarella

Olive oil

2 cloves of garlic, bashed

80g wholemeal breadcrumbs 3 sprigs fresh rosemary 1

Preheat oven t to 190C/375f/gas 5. Peel and slice onions, then place in a large casserole pan over a mediumhigh heat with the butter. Cook for 15 minutes, stirring occasionally.

2

Stir in the flour, followed gradually by the milk, then simmer for five minutes, stirring regularly.

3

Grate half the cheese into the sauce and mix well. Add a good grating of nutmeg, then taste and season with salt and pepper.

4

Meanwhile, cook the pasta in a large pan of boiling water for five minutes, then drain, reserving a mugful of cooking water to one side.

5

Trim asparagus and broccoli, then chop into macaroni-sized pieces, leaving tips and florets intact.

6

Stir the pasta, chopped veg and spinach into the cheese sauce, loosening with a splash of pasta water if needed. Transfer to a 25cm x 30cm baking dish, tear over the mozzarella and grate over the remaining cheese. Bake for 25 minutes until golden and bubbling.

7

For the crispy breadcrumb topping, place a frying pan over a medium heat with 1 tbsp oil. Bash and add the garlic cloves, followed by breadcrumbs, then the rosemary leaves. Fry for five minutes until golden and crispy. Remove mac ‘n’ cheese from the oven and sprinkle over the breadcrumbs. Delicious served with a green salad.

If you have other green veg that needs using up, chuck it in with the broccoli and asparagus. Job done.