About this recipe:Broccoli and cauliflower add extra nutrients to a family favourite, while a fat-free sauce keeps it light.
600ml (1 pint) skimmed milk
55g (2oz) plain flour
Salt and black pepper
Pinch of dried mustard powder
Pinch of freshly grated nutmeg
280g (10oz) cauliflower, cut into florets
280g (10oz) broccoli, cut into florets
140g (5oz) small macaroni
115g (4oz) mature Cheddar cheese, grated
3 tablespoons fresh white breadcrumbs
2 tablespoons grated Parmesan cheese
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Method Prep:20min › Cook:35min › Ready in:55min
Put the milk in a small saucepan, add the flour and cook over a medium heat, whisking vigorously until the sauce has thickened and is smooth. Add salt and pepper, the mustard powder and nutmeg and reduce the heat to very low. Cook for 5-6 minutes, then remove from the heat and set aside. Heat the oven to 200°C (400°F, gas mark 6).
Cook the cauliflower and broccoli in boiling, salted water for 3-4 minutes until just tender, then drain.
Meanwhile, cook the macaroni in plenty of boiling, salted water for 4-6 minutes until tender. Drain well, then return it to the pan.
Add the white sauce and Cheddar, then stir in the cauliflower and broccoli. Pour the mixture into a large ovenproof dish. Sprinkle over the breadcrumbs and Parmesan.
Cook in the oven for 10-15 minutes or until the top is puffy and lightly browned. Serve at once with a green salad.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.