Vegetable Macaroni Bake

• 110 g macaroni
• 15 g margarine
• 15 g cornflour
• 150 ml milk
• 1 garlic clove, crushed
• 1/2 leek, sliced
• 1 carrot, chopped
• 6 broccoli florets
• 200 g tomatoes
• 1 teaspoon dried basil
• 150 g cooked butter beans
• 1 slice whole wheat bread
• 50 g cheddar cheese

1. Cook the macaroni in a pan of boiling water for 12 minutes, drain.
2. Preheat the oven to 190C/375F/Gas Mark 5. Melt the margarine in a saucepan, stir in the cornflour, then gradually stir in the milk. Cook, stirring over a low heat unil thickened.
3. In another pan add the garlic, leek, carrot and broccoli and cook gently for 5 minutes until softened. Add the tomatoes, basil and butter beans, then stir into the white sauce with the pasta. Spoon into a greased shallow ovenproof dish,.
4. Cut the bread into very small dice and sprinkle over the dish. Grate the cheese and sprinkle over the top. Bake for 30-35 minutes and serve.

macaroni, margarine, cornflour, milk, garlic, carrot, broccoli florets, tomatoes, basil, butter beans, whole wheat bread, cheddar cheese

Taken from www.food.com/recipe/vegetable-macaroni-bake-257060 (may not work)