Oddbox say: “With mustard, paprika and crispy onions, this mac & cheese really packs a punch. It’s also full of good-for-you green veg, and you’re free to add more – roasted chunks of butternut squash, sweet potato, celeriac or parsnips – or anything else you’ve puréed. Want to prep it in advance? Blanch and refresh the macaroni and veg to reheat when you’re ready.”

Serves 4

Ingredients

200g macaroni (or any pasta)
1 head broccoli (400g)
150g frozen peas

For the bechamel:

70g butter or vegan butter 50g plain flour
3 garlic cloves, thinly sliced 500ml any milk
150g Cheddar, grated, or vegan alternative
2 tsp Dijon mustard
pinch of nutmeg (optional) 2 tsp smoked paprika crispy onions, for topping
(optional) salt and pepper

Swaps:

No broccoli? Use green beans, cauliflower, halved Brussels sprouts.
No peas? Use thinly-sliced asparagus, grated courgettes, tinned sweetcorn.

Method

Preheat the oven to 200°C/180°C fan/400°F/gas 6. Put a big pan of salted water to boil on the hob.

When the water boils drop in the macaroni and set a timer for 6 minutes.

Prepare the broccoli by cutting it into small florets and chopping the stem into thin discs.

After 6 minutes, add the broccoli and peas to the pan and boil for 2 more minutes, then drain.

To make the bechamel sauce, melt the butter in a saucepan over a low heat. (There’s a little more butter than normal to help crisp up the garlic.)

Mix in the flour and garlic and cook for 5–8 minutes, until the garlic starts to crisp and turn golden.

Turn down the heat and slowly whisk in the milk until the sauce is nice and thick.

Mix through the cheese (saving a little for the top), mustard, nutmeg, if using, and paprika. Season to taste with salt and pepper.

Pour the bechamel sauce over the pasta, broccoli and peas. Give everything a good mix and slide into an ovenproof dish.

Pop in the oven for 15–20 minutes with a sprinkling of cheese on top, and bake until it’s lightly golden and the cheese is bubbly. Add the crispy onions and enjoy.

Note:

Go against your instincts and undercook the pasta and broccoli – it all gets baked, too.

Crunch Time by Oddbox: 3 handy fridge raid recipes to try this winter