50 g butter

50 g plain flour

500 ml semi-skimmed milk

200 g mixed cheese, grated

black pepper, freshly ground

300 g dried macaroni, cooked and cooled

3 tbs cauliflower, cooked and chopped

3 tbs kale, cooked and chopped

3 tbs brussels sprouts, cooked and chopped

2 tbs breadcrumbs

Gradually add the milk, stirring all the time until you have a smooth thickened sauce, a whisk should ensure no lumps.

Once all combined add 150g grated cheese (keeping 50g back for topping) and stir until melted into a smooth sauce, season with black pepper.

Add the macaroni and vegetables to the pan and stir to ensure all has a covering of sauce.

Transfer to an oven proof dish, mix the remaining cheese with the breadcrumbs and sprinkle this on top.

Cook in a pre-heated oven at 200 degrees (gas mark 6) for 20 minutes or until cheese on top melted and golden and dish is piping hot throughout.

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