Serves: 4
Preparation time: 10 mins
Cooking time: 10 - 15 mins

Ingredients

300g/11oz quick-cook macaroni
225g/8oz cauliflower florets
150g/5oz broccoli florets
600ml/1 pt milk
50g/2oz butter
4 tbsp plain flour
2 tsp Dijon mustard
100g/4oz mature British Cheddar cheese, grated
100g/4oz Lancashire cheese, crumbled
100g/4oz Cheshire cheese, cubed

Method

1. Bring a large pan of boiling salted water to the boil. Add the macaroni return to the boil and simmer for 3 mins. Add the broccoli and cauliflower to the pan, return to the boil, then cook for a further 4 mins or until tender. Drain in a colander and keep warm.

2. Meanwhile, heat the butter in a medium pan, stir in the flour, then add the milk and mustard to make a roux and slowly bring to the boil, whisking with a balloon whisk until the mixture boils and thickens. Cook over a low heat for 1 minute. Stir in the Cheddar cheese and season to taste with salt and pepper.

3. Stir the sauce into the pasta and vegetables, along with half the Lancashire and Cheshire cheeses. Spoon into a gratin dish and set the grill to high.

4. Sprinkle the remaining cheeses over the top and pop under the hot grill. Cook for 5-6 mins or until the top is golden and crisp. Serve with grilled tomatoes and salad. Cooks tip If you like make this dish ahead, then bake it in the oven at 200C/Fan 180C/ 400F/Gas Mark 6 for 20-25mins or until golden and crisp.

By kind permissioan of the British Cheese Board

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