3 Veg Bacon Mac and Cheese with Cheesy Panko Topping

Put a pot of salted water on to boil. Dice middle speck bacon. Cut cauliflower into small florets. Finely slice spring onion. Dice Kent pumpkin and place into a microwave safe bowl with a splash of water. Cover and cook for 5-6 minutes until tender.

Add elbow pasta to boiling water and cook for 8-10 minutes until al dente. Add the cauliflower to the water half way through cooking the pasta. Then drain and set aside.

Heat a pan over high heat. Cook the bacon for 3-4 minutes until golden and crisp. Set aside but keep the pan.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In the same pan: add the butter and plain flour over medium heat. Cook for 2-3 minutes until roux is golden. Add the cold milk and cook, stirring constantly for 3-4 minutes until sauce has boiled and thickened. Season with salt and pepper. Add the pumpkin to the bechamel and whisk in with half of the tasty cheese.

Tip! A roux is a mix of flour and butter used for thickening sauces.

Combine the pasta, cauliflower, half the bacon, sweetcorn kernels, spring onion into the bechamel sauce, mixing well to combine, season to taste. Place in an ovenproof dish and sprinkle over the panko bread crumbs and remaining cheese and bacon. Bake for 20 minutes until golden and piping hot.

Tip! If your mac and cheese mix is looking dry - add some water or milk and mix well to make a smooth and saucey consistency.

Serve the mac and cheese to your hungry hoard and enjoy!

Put a pot of salted water on to boil. Dice middle speck bacon. Cut cauliflower into small florets. Finely slice spring onion. Dice Kent pumpkin and place into a microwave safe bowl with a splash of water. Cover and cook for 5-6 minutes until tender.

Add elbow pasta to boiling water and cook for 8-10 minutes until al dente. Add the cauliflower to the water half way through cooking the pasta. Then drain and set aside.

Heat a pan over high heat. Cook the bacon for 3-4 minutes until golden and crisp. Set aside but keep the pan.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In the same pan: add the butter and plain flour over medium heat. Cook for 2-3 minutes until roux is golden. Add the cold milk and cook, stirring constantly for 3-4 minutes until sauce has boiled and thickened. Season with salt and pepper. Add the pumpkin to the bechamel and whisk in with half of the tasty cheese.

Tip! A roux is a mix of flour and butter used for thickening sauces.

Combine the pasta, cauliflower, half the bacon, sweetcorn kernels, spring onion into the bechamel sauce, mixing well to combine, season to taste. Place in an ovenproof dish and sprinkle over the panko bread crumbs and remaining cheese and bacon. Bake for 20 minutes until golden and piping hot.

Tip! If your mac and cheese mix is looking dry - add some water or milk and mix well to make a smooth and saucey consistency.

Serve the mac and cheese to your hungry hoard and enjoy!