Macaroni Casserole - cooking recipe

Ingredients

1 1/2 tbsp butter
3 tbsp all-purpose flour
3/4 cup milk
1 cup vegetable stock
1 pinch grated nutmeg
3.5 oz Gouda cheese, grated
3 sprigs fresh parsley, 2 finely chopped
14 oz macaroni
1 lb broccoli, cut into florets
3.5 oz cherry tomatoes, halved
3/4 cup canned sweet corn, drained
3.5 oz ham, cubed

Preparation

For the bechamel sauce, melt butter in a saucepan. Add flour and cook until light brown and nutty. Whisk in milk and stock. Simmer for 3-5 mins, stirring. Add nutmeg and season to taste. Add 1/2 of the cheese and chopped parsley.
Meanwhile, cook macaroni in boiling salted water until al dente. Drain then briefly run under cold water to cool.
Blanch broccoli in boiling salted water for 5 mins, until al dente. Drain then toss with tomatoes, corn and ham.
Preheat oven to 325\u00b0F. Grease a large baking dish. Line edges and base of dish with macaroni. Pour 1/2 of the bechamel sauce over macaroni. Add mixed vegetables and ham then pour remaining sauce over top and sprinkle with remaining cheese. Bake for 30-40 mins, until golden. Serve garnished with parsley sprig.