Preheat the oven to 190 / 170 (Fan) / Gas Mark 5
- ovenproof dish
- aluminum foil
Grease an ovenproof dish and a sheet of foil large enough to cover it.
Add the macaroni to a large pan of boiling water and boil for around 4 minutes. Drain
Add the cauliflower and broccoli (both cut into florets) to a large pan boiling water and boil for 4 minutes. Then drain.
- 50 g butter
- 50 g flour
- 1 tsp cayenne pepper
Melt the butter in a pan. Stir in the flour and cayenne pepper and cook, stirring, for 1 minute or until it forms a paste.
Take the pan off the heat and gradually whisk in the milk.
Return to the heat and bring to the boil, whisking until the sauce has thickened.
Add the mustard and season.
Remove from the heat.
- 75 g extra mature cheese
- 50 g blue cheese
Set aside about a quarter of the cheese (grated). Add the remaining mature cheese, plus the blue cheese (crumbled) and stir until melted.
Combine the vegetables, sauce and pasta with the water, then place in an ovenproof dish.
Slice the tomatoes and place on top then cover with the remaining cheese.
Bake for 20-25 minutes until golden.