Cauliflower and Broccoli Macaroni Cheese

You remember this Fish Pie I made back in May? Well this is the macaroni cheese I used the other half of the bechamel sauce for. I took pictures at the time and then froze it to eat later on. I was basically using up slightly out of date pasta and and some leftover broccoli and cauliflower. I really liked the addition of the veg into the macaroni cheese. I love cauliflower cheese anyway so I didn't mind the cauliflower being there and the broccoli actually added brilliantly to the dish and as there is the added veg you don't need so much pasta. Definitely one to make again.

Cauliflower and Broccoli Macaroni Cheese (from Donald Skehan)
(Serves 4-6)

250g macaroni
1 cauliflower, broken into florets
1 broccoli, broken into florets
700ml cold milk
50g butter, plus extra for greasing
50g plain flour
1 tsp wholegrain mustard
pinch of nutmeg
200g cheddar cheese, grated 

Fill a large cooking pot big enough to hold the cooked pasta, broccoli and cauliflower with water and bring to the boil over a high heat. Add the macaroni and cook for 12 minutes or until al dente.

Five minutes before the pasta is cooked, add the cauliflower florets to the water. Two minutes later, add the broccoli florets - if you don’t have enough space just put on a second pot of boiling water. Cook for 3 more minutes, then drain. Place back in the pot and set aside.

Preheat the oven to 200C. Grease a 25cm x 25cm ovenproof baking dish, approximately 5cm in depth.

Add the milk to a saucepan over a medium to high heat and the whisk in the butter and flour. Continuously whisk until the mixture comes to a steady simmer and continue to cook until you have a thick sauce.

Add the wholegrain mustard, a pinch of nutmeg and three quarters of the cheese. Season with salt and ground black pepper. Mix through until the cheese has melted and then pour the cheese sauce over the macaroni, cauliflower and broccoli and mix through until everything is combined.

Pour the contents of the pot into the baking dish, sprinkle with the remaining cheese and pop in the oven for 25 minutes, or until the top has turned golden and the sauce is bubbling up the sides. Remove from the oven and allow to cool slightly before serving.