Ingredients225g (8oz) carrots
225g (8oz) courgette
4 celery sticks
170g (6oz) macaroni
235 ml (1/2 pint) vegetable stock
55g (2oz) butter
55g (2oz) flour
115g (4oz) cheese
Salt and pepper to taste
Method1. Finely slice vegetables and cook in the stock for 10-15 mins until just tender. Drain and reserve the stock. Make remaining stock up to 1 pint with milk.
2. Meanwhile, cook the macaroni.
3. Make the cheese sauce by melting the butter in a saucepan, then add the flour and stir for 1 min. Gradually add the milk and stock mixture, stirring all the time, when fully added bring to the boil and simmer for 2 mins, stirring constantly.
4. Take the sauce off the heat and add 55g of cheese and stir until melted.
5. Mix vegetables, macaroni and cheese sauce together and put in an ovenproof dish. Place under a hot grill or in the oven at 180C for 15-20 mins until the cheese is golden.