225g cauliflower, broken into small florets
225g courgettes, finely chopped
3/4 pint milk
50g plain flower
175g vegetarian cheddar cheese, grated
salt and pepper
paprika to garnish (optional)
Cook the macaroni in boiling salted water for 15 minutes, then drain. Cook the cauliflower in boiling salted water for 5 minutes, adding courgettes for the final 2 minutes. Drain well and reserve 1/4 pint of the water. Place the vegetables and macaroni in an ovenproof dish.
Whisk the milk, flour and margarine with the reserved vegetable water in a pan over low heat until boiling and thickened. Stir in most of the cheese with seasoning to taste. Pour over the macaroni, sprinkle with the remaining cheese and a little paprika. Brown under a moderate grill, then serve piping hot.
I didn't reserve any of the water as I cooked the pasta and vegetables together and just made an ordinary roux and cheese sauce.