Family friendly mac ‘n’ veg bake only takes 30 mins to rustle up making it the ideal midweek meal when you’re in a hurry. This creamy, cheesy pasta bake is packed with courgette, cauliflower and kale, making it that little bit healthier than your average mac ‘n’ cheese.
- 250g pasta shapes
- 2x350g tubs cheese sauce
- 200g cauliflower, separated into small florets
- 50g curly kale
- 1 courgette
- 2tsp light olive oil
- 75g grated cheese (eg Cheddar, Parmesan, Gruyère)
Heat the oven to 200C/gas mark 6. Boil the pasta shapes according to the packet instructions, then drain and mix with the cheese sauce. Meanwhile, steam the cauliflower florets for 5 mins, adding the curly kale for the last 2 mins.
Stir the vegetables into the pasta, then tip the mixture into a large, ovenproof baking dish.
Grate the courgette and toss with the olive oil. Scatter the grated courgette over the pasta, then top with the grated cheese. Bake for 15 mins, until the cheesy topping is golden.
If making ahead and reheating, you need to bake until piping hot, around 30 mins.