Mac ’n’ greens

Some pasta has been replaced with hearty veg for a lighter, more nutritious bake that will still hit the spot when you’re craving comfort food! Using semi-skimmed milk and olive oil in the roux reduces the levels of saturated fat, too.

SERVES 4

PREPARATION TIME 15 minutes COOKING TIME about 45 minutes

● 225g macaroni

● 200g green beans, trimmed and halved

● 250g cauliflower, cut into small florets

● 3tbsp olive oil

● 50g plain flour

● 600ml semi-skimmed milk

● 125g extra-mature Cheddar, grated

● 2tsp wholegrain mustard

● 100g frozen peas

● 50g kale, shredded

1 Preheat oven to 180°C (160°C fan) mark 4. Boil a large pan of salted water. Tip in pasta and cook for 5min, add green beans and continue cooking for 2min more, then tip in cauliflower, bring back to boil for a final 2min, until just cooked and still crunchy. Drain.

2 Heat 2½tbsp olive oil in a large pan and whisk in the flour. Cook for 2min, then take off the heat. Gradually add the milk, whisking until smooth between each addition. Return to the heat for 10min, stirring until thick and smooth. Stir in 100g cheese and the mustard. Season.

3 Add pasta, cooked vegetables and peas to the sauce, stir well. Spoon into 4 mini ovenproof baking dishes or a 1.7 litre ovenproof baking dish. Toss the kale with remaining oil and cheese and scatter over the pasta. Cook in the oven for 15-20min for individual portions, or for 20-25min if making it in one dish, until bubbling and golden.