Ingredients

• 180 g pasta, uncooked, macaroni
• 90 g green beans, sliced
• 1 medium courgette, sliced
• 1 medium red green or yellow pepper(s), de-seeded and sliced
• 120 g cauliflower, or broccoli, broken into small florets
• 450 ml skimmed milk
• 3 level tablespoon cornflour
• 90 g half-fat cheddar cheese, grated

Instructions

• Preheat the oven to Gas Mark 5/190ºC/375°F.
  
  
• Cook the macaroni in plenty of boiling, lightly salted water for about 10 minutes, until just tender. Meanwhile, cook the vegetables in a small amount of boiling, lightly salted water for 3-4 minutes; drain well.
  
  
• While the macaroni and vegetables are cooking, put the milk and cornflour in a saucepan and stir until blended. Heat, stirring constantly with a small wire whisk or wooden spoon, until thickened and smooth. Remove from the heat and add most of the cheese, stirring until it melts. Season with salt and pepper.
  
  
• Drain the macaroni and add the cheese sauce, stirring well. Add the vegetables and stir well again. Transfer to a shallow ovenproof baking dish and sprinkle with the reserved cheese. Bake for 15-20 minutes, until the cheese melts and turns golden brown.