Mac & cheese

Preparation

Suzanne shows Dom how to rustle up this veg-packed macaroni cheese, a simple, nutritious meal that beats a ready meal any day. He can also pop his homemade cheese sauce in the freezer for another meal on another night – a real time and money saver!

1. Start with the cheese sauce. Put the butter in a saucepan over a medium heat. Once melted, stir through the flour and cook for a couple of minutes, stirring regularly.
2. Gradually add the milk, whisking the whole time. Once all the milk is added, cook, stirring continuously, until the sauce has thickened.
3. Reduce the heat and stir through the grated cheese and mustard. Season with salt and pepper then remove from the heat.
4. For the mac and cheese, cook the macaroni in a saucepan of boiling water for 1 minute less than stated on the packet. Once cooked, drain.
5. Stir the drained pasta through the cheese sauce. Halve the cherry tomatoes and stir half of them through the sauce. Drain the sweetcorn and stir through the sauce. Pour the mixture into a 2.6 litre ovenproof dish. Scatter over the grated cheddar, the remaining halved cherry tomatoes and the breadcrumbs.