Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 220C/fan 200C/gas 7. Cook the macaroni in a large pan of boiling salted water following pack instructions until al dente, then drain well.
Melt the butter in a large pan over a medium heat. Tip in the flour and stir well. Cook for 3-4 minutes or until the mixture turns sandy and smells slightly nutty. Tip the milk into the pan and whisk really thoroughly to get rid of any lumps. Bubble for a few minutes to thicken, then tip in the grated cheddar. Whisk again until fully melted, then season to taste.
Stir the macaroni into the sauce, then tip into a 20cm x 30cm baking dish. Scatter over the remaining cheddar, then bake for 20 minutes until golden and crisp on top.