Sneaky Veggie Mac & Cheese

Hide away your veg in a rich cheesy sauce!

Preheat oven to 200°C (180°C fan) mark 6. Bring a large pan of lightly salted water to boil. Par-boil 300g (11oz) macaroni pasta for 5min; drain well. In a food processor, pulse (all roughly chopped): 2 carrots, 1 deseeded red pepper and 1 courgette until finely chopped. Alternatively, coarsely grate the vegetables. Heat 1tbsp oil in a large frying pan and fry chopped veg until softened and there’s not much liquid in the pan. Set aside. In a large pan, melt 50g (2oz) butter, then stir in 50g (2oz) plain flour. Cook, stirring, for 1min. Take off heat and gradually add 700ml (1¼ pint) milk, beating out any lumps. Return pan to heat and cook for 5min, stirring constantly until thickened. Stir in vegetables, drained pasta, 150g (5oz) grated extra mature Cheddar and plenty of seasoning. Tip into an ovenproof serving dish, scatter over 25g (1oz) more cheese and 25g (1oz) fresh breadcrumbs. Cook in oven for 20min or until bubbling and golden. Serves 6 PER SERVING 508cals, 20g protein, 22g fat (12g saturates), 55g carbs (11g total sugars), 4g fibre