By Dr. Karen Lindsay and Professor Fionnuala McAuliffe

Serves 4


30g plain flour

30g low fat margarine

600ml low-fat milk

150g reduced fat cheddar cheese, grated

30g parmesan, grated

70g broccoli florets

70g cauliflower florets

40g wholemeal breadcrumbs

½ tsp cayenne pepper

1 tsp Dijon mustard

Salt and freshly ground black pepper

300g macaroni pasta


  1. Preheat the oven to 160°C/Fan 140°C/Gas 4.
  2. In a medium saucepan, melt the margarine then remove from the heat and stir in the flour. Return to the heat and gradually add the milk, stirring continuously, until it is all incorporated.
  3. Stir in the cheddar cheese until it melts. Add the mustard and season with a little salt and plenty of black pepper.
  4. Meanwhile, cook the macaroni in a large saucepan of boiling water for 10-12 minutes. Drain well then tip the macaroni into the sauce along with the broccoli and cauliflower and stir well to combine. Transfer the mixture into a medium oven-proof baking dish.
  5. Mix the breadcrumbs with the grated parmesan and cayenne pepper in a bowl and sprinkle on top of the macaroni. Cook for 35-40 minutes or until golden brown on top.


Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at National Maternity Hospital Dublin.

Dr. Karen Lindsay is a Postdoctural Fellow