Vegetable Macaroni Bake - cooking recipe

Ingredients

110 g macaroni
15 g margarine
15 g cornflour
150 ml milk
1 garlic clove, crushed
1/2 leek, sliced
1 carrot, chopped
6 broccoli florets
200 g tomatoes
1 teaspoon dried basil
150 g cooked butter beans
1 slice whole wheat bread
50 g cheddar cheese

Preparation

Cook the macaroni in a pan of boiling water for 12 minutes, drain.
Preheat the oven to 190C/375F/Gas Mark 5. Melt the margarine in a saucepan, stir in the cornflour, then gradually stir in the milk. Cook, stirring over a low heat unil thickened.
In another pan add the garlic, leek, carrot and broccoli and cook gently for 5 minutes until softened. Add the tomatoes, basil and butter beans, then stir into the white sauce with the pasta. Spoon into a greased shallow ovenproof dish,.
Cut the bread into very small dice and sprinkle over the dish. Grate the cheese and sprinkle over the top. Bake for 30-35 minutes and serve.