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The 5-A-Day Menu Planner
by Susannah Blake
Serves 4


• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1/2 stick butter
• 1 onion, finely chopped
• generous 1/3 cup all-purpose flour
• 3 1/3 cups milk
• 5 1/2 oz. sharp Cheddar cheese, grated
• 4 oz. ham, chopped
• 10 oz. macaroni or other short pasta
• 1/2 cup freshly grated Parmesan cheese
• salt and freshly ground black pepper

Heat the oven to 375°F.

Cook the vegetables in a pan of boiling salted water 4 minutes until just tender. Drain and refresh under cold water.

Melt the butter in a pan and gently fry the onion 4 minutes. Stir in the flour and cook 1 minute, then gradually stir in the milk to form a thick sauce. Remove from the heat, stir in the cheese and ham, and season to taste with salt and pepper.

Meanwhile, cook the pasta in boiling salted water according to the package instructions, then drain well.

Stir the pasta and vegetables into the cheese sauce.

Tip the mixture into a baking dish, scatter with cheese, and bake about 20 minutes until golden.


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