No Fuss Vegetable Mac ‘n Cheese

Pour the milk and 300ml of cold water into a large measuring jug.

Melt the butter in a large frying pan on medium heat. As soon as it bubbles, add the onion and garlic and gently fry for about 1-2 mins or until softened.

Add the flour into the pan and stir until everything is combined. Keep stirring for about 1 minute.

Pour in a quarter of the milk mixture and keep whisking until you get a nice smooth sauce. Add the rest of the milk mixture while whisking continuously (you dont want any lumps!). Bring to a simmer (not a boil). Add the pasta, cherry tomatoes, mushrooms and beans. Cook the mixture for 5-7 mins until the pasta is ‘al dente’. Stir occasionally.

Heat the grill to high. Once the pasta is ready, add the paprika and 1-2 tsp of the mustard to the pan (depending on how mustardy you like things), stir to combine.

Add the cheddar and half the hard Italian cheese to the pan and stir until melted. Turn off the heat. Chop the chives and stir them through together with ¼ tsp of salt and a grind of black pepper.