Multi-veg Macaroni Cheese
All the comfort but with added goodness. Using a little light cream cheese helps create richness without needing too much Cheddar.
Hands-on time 30min. Cooking time about 1hr
10min. Serves 4 175g (6oz) butternut squash (peeled weight), cut into 1cm (1/2in) pieces 100g (31/2oz) cauliflower florets
100g (31/2oz) broccoli florets 250g (9oz) macaroni
40g (11/2oz) butter
1 leek, thinly sliced
40g (11/2oz) plain flour
400ml (14fl oz)
semi-skimmed milk
50g (2oz) light cream
cheese
100g (31/2oz) shredded
ham hock
100g (31/2oz) mature
Cheddar cheese, grated 25g (1oz) fresh brown
breadcrumbs
15g (1/2oz) chopped roasted hazelnuts, optional
1 Preheat oven to 190°C (170°C fan) mark 5. Bring a large pan of salted water to the boil. Cook squash for 5min, until tender. Using a slotted spoon, lift out into a bowl. Next, add the cauliflower and broccoli florets and cook for 3min, until just tender. Lift out with the slotted spoon and add to the squash.
2 Bring the water back to the boil and add the macaroni. Cook for 5min, until almost tender. Reserve 150ml (5fl oz) of the cooking water, then drain the pasta and run under cold water to stop the cooking. Add the florets and squash to the colander (to drain off excess liquid). Set aside.
3 Heat butter in the empty pan over low heat and fry the leek for 10min, until softened. Stir in the flour and cook for 1min. Remove pan from heat and gradually add the milk, stirring well, followed by the reserved cooking water. Return to the heat and cook, stirring, until thickened. Simmer for 3min.
4 Stir cream cheese, ham hock and most of the Cheddar into the sauce and check seasoning (it can take quite a lot). Gently mix through the pasta and veg and empty into an ovenproof serving dish.
5 Mix together remaining cheese, breadcrumbs and hazelnuts, if using, and scatter over the pasta. Cook in the oven for 25-30min, until bubbling and golden. Serve.
PER SERVING 622cals, 30g protein, 25g fat (13g saturates), 67g carbs (11g total sugars), 8g fibre