Mac ‘N’ Cheese

Steps

1. Preheat oven to 200°C. Bring a large pot of salted water to the boil. Cook pasta in boiling water for 6-8 minutes, stirring occasionally, until just tender. Drain and run under cold water to cool slightly. Toss with a little olive oil so it doesn’t stick together
2. Finely dice onion; grate courgette; roughly chop spinach and dice tomato 1cm.
3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion for about 3 minutes, until tender. Add grated courgette, peas and salt and cook a further 2 minutes until veggies are bright green and tender. Remove from heat and stir through spinach and tomato. Set aside.
4. Melt first measure of butter in a medium pot on lowmedium heat. Stir in flour and continue cooking for 2-3 minutes, until caramel in colour. Gradually whisk in milk, stirring constantly. Bring to a gentle simmer and cook for 2-3 minutes, until thickened, stirring frequently. Add mustard, salt and season with pepper.
5. Combine pasta with veggies, sauce and grated cheese and pour into a large baking dish (approximately 23cm x 23 cm). In a small bowl, melt second measure of butter, mix with breadcrumbs and paprika herb mix. Sprinkle over pasta and bake for 5 minutes, turn grill to high and grill for about 2 minutes, until crust is golden.
6. To serve, divide mac ‘n’ cheese between plates.