Macaroni cheese

Believe it or not, macaroni cheese is O’s desert island meal. I normally refuse to make it at weekends when I have time to cook something that takes more than 20 minutes. Today, however, I have relented. The addition of cauliflower and broccoli bumps up your vegetable intake for the day, but you can leave these out if you want.

This version is perfect for a quick weekday supper, and if you make a little extra you have tomorrow’s lunch for free sorted too. It is lower fat than most versions as it uses 0% fat Greek yoghurt for the sauce. To stop the macaroni cheese from drying out when you reheat it in the microwave add a little more olive oil and a couple more cherry tomatoes before reheating.

Macaroni cheese ingredients

I have no idea about precise quantities but the rough quantities given below will work as is or scaled up.

Serves 2 generously, with enough left over for a free lunch at work the next day.

• Dried macaroni – measure about one third dried pasta of the bowl you want to fill. Penne works too but not as well as short pasta such as macaroni. 
• About half a cauliflower and the same quantity broccoli
• A 170g tub 0% Greek yoghurt
• A handful grated mature cheddar
• About 1/3 teaspoon English mustard
• 2 spring onions, finely sliced
• 2 or 3 rasher streaky bacon, cut into small pieces (omit for a veggie version)
• A small handful breadcrumbs
• Linseeds, a scattering
• Parmesan
• Cherry or pomodorino tomatoes – a small punnet

How to make macaroni cheese

1. Boil the kettle, then empty into a large saucepan. I don’t understand people who boil water for pasta in the saucepan; it takes forever and I am convinced a kettle is more energy-efficient.
2. Add a pinch of salt to the water then add the pasta. Bring to the boil then reduce the heat to a simmer.
3. Dry-fry the bacon in a frying pan till crisp.
4. Cut the cauliflower and broccoli into small florets.
5. Tip the Greek yoghurt into a shallow dish. Add the mustard and stir to mix.
   Mustard enhances the flavour of cheese, so you don’t need to use quite as much.
6. Add the grated cheese to the dish and mix with the yoghurt.
7. About 8 minutes before the pasta is ready, put a bamboo steamer over the pan and add the cauliflower to the steamer. Cover with the steamer lid.
8. About 5 minutes before the pasta is ready, add the broccoli to the steamer.
9. Put the kettle on to boil.
10. Heat the grill to high (about 230C)
11. About 3 minutes before the pasta is ready according to the packet instructions, remove the pan from the heat.
12. Drain the pasta, reserving some of the cooking liquid in a cup.
13. Pour boiling water over the pasta and shake any excess off.
14. Mix the pasta with the yoghurt and cheese.
15. Add a little of the reserved cooking liquid to give a loose sauce.
16. Add the fried bacon, chopped spring onions and black pepper.
17. Place the cauliflower, broccoli and tomatoes over the pasta.
18. Grate over a little Parmesan, then sprinkle with the linseeds and breadcrumbs. This will make a crunchy topping.
19. Whack under the grill for about 5 minutes, till the top is golden brown and the tomatoes have burst.