Macaroni cheese with veg

• skimmed milk↗500ml ml
• cornflour↗25g g
• macaroni↗220g g
• extra mature cheddar↗100g g

  grated (check the label for vegetarian)

• Grana Padano↗25g g

  or vegetarian altenative, grated

• spinach↗8 blocks frozen

  defrosted

• ripe cherry tomatoes↗220g g

  halved

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Mix 3 tbsp of the milk with the cornflour and warm the remaining milk in a pan. Meanwhile, bring a pan of water to the boil, tip in the macaroni and cook for 6 mins, stirring occasionally.

2. 2

   To make the sauce, stir the cornflour mix into the warm milk and keep stirring over a low heat until thick and smooth. Remove from the heat and stir in most of the cheddar (leaving a little to sprinkle over the end) along with the Grana Padano and pepper to taste.

3. 3

   Drain the macaroni well, then stir into the sauce. Squeeze the excess moisture from the spinach by pressing it into a fine sieve. Divide the spinach between four individual ovenproof dishes, followed by the tomatoes. Spoon the macaroni cheese over the veg, then finish with a sprinkle of the remaining cheddar. Bake for 15-20 mins or until the sauce bubbles and browns on top.