Ingredients

1758 (6 oz) wholemeal macaroni 2 carrots, cut into small, chunky batons
250 g (8 oz) broccoli florets 1 large leek, trimmed and thickly sliced
50 g (2 oz) cornflour 600 ml (1 pint) skimmed milk
100 g (3/2 oz) low-fat mature hard cheese, grated 1 teaspoon mustard
pinch of cayenne pepper, plus extra to garnish
All pasta is naturally healthy – rich in carbohydrates and low in fat. Wholemeal pasta is made from the whole grain and contains more insoluble fibre than the white variety, which helps to prevent constipation and other bowel problems. The ‘surprise’ in this all-time family favourite is the site of vegetables – an easy and...

Instructions

1.Cook the macaroni according to the packet instructions until just tender and drain.
2.Meanwhile, lightly cook all the vegetables so that they remain crunchy. Drain well.
3.Place the cornflour and a little of the milk in a saucepan. Blend to a smooth paste. Heat gently, adding the rest of the milk and whisking continuously until the sauce boils and thickens. Add three-quarters of the cheese, the mustard and cayenne pepper to taste
4. Mix together the pasta, vegetables and sauce and spoon into an ovenproof dish. Scatter with the remaining cheese and sprinkle with a little cayenne pepper to garnish. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 25 minutes, until golden brown.
5.OR YOU COULD TRY...
6.Any vegetables could be lightly cooked and added to the cheesy mixture, such as peas, sweetcorn, mixed peppers, carrots, mushrooms and mixed vegetables.

All pasta is naturally healthy – rich in carbohydrates and low
in fat. Wholemeal pasta is made from the whole grain and
contains more insoluble fibre than the white variety, which
helps to prevent constipation and other bowel problems.
The ‘surprise’ in this all-time family favourite is the site
of vegetables – an easy and delicious way of including an
extra portion so that you go some way to eating your fie
portions of fruit and vegetables a day.

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