Ingredients:

• Pasta
• Vegetables (I used broccoli, cauliflower, red onion and red pepper)
• Cheese (I used mature cheddar grated and mozzarella sliced)
• Butter, plain flour and milk (or a premade cheese sauce, I guess)
• Seasoning

Method:

1. Cook the pasta until it still has a bite
2. Put the vegetables into an oven proof dish and add the drained pasta in
3. Make yourself a cheese sauce (using the butter, flour, milk and grated cheese) and throw some seasonings in
4. Add the cheese sauce to the dish and give a good mix
5. Top with mozzarella
6. Cook for 30 minutes at 200c

Eating And Storage Tips

I made enough for two portions when I did this as making up such a small amount of cheese sauce for one and taking the time to pop it in the oven feels a bit too much. When I had done this I let it cool and popped some foil over it to go into the fridge and reheat it the next day in the oven again. I could only get away with this because of me screwing the cheese sauce up slightly keeping it more liquidy so that when I go to reheat it there’s less chance of things sticking and burning.

For seasonings I just used some paprika, black pepper and a bundle of mixed herbs but you could add a lot more different things in here or give it a bit of a kick. I enjoy putting yellow mustard into the cheese sauce as I find it brings out the flavours more but I don’t like yellow mustard otherwise so don’t tend to just have it sitting around.

If you wanted to make this in bulk in advance you could put it into freezer and oven friendly dishes and make it up and put it into the freezer before cooking it. Then take it out and defrost and cook or cook from frozen on a lower heat.