Leek & celeriac cheesy pasta and bean bake

A wholesome spin on macaroni cheese, boosted with root vegetables and creamy cannellini beans.

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Step 1

Heat the oil in a large flameproof casserole or large sauté pan. Cook the celeriac, leek and thyme for 5 minutes, stirring frequently, until softening and taking on a little colour.

Step 2

Meanwhile, cook the pasta in a pan of boiling, salted water according to pack instructions.

Step 3

Add the milk to the casserole pan and simmer for 5 minutes, until the vegetables are tender. Dissolve the cornflour in a little water, then stir into the pan with the roasted garlic paste, cannellini beans and 75g cheese. Keep stirring until slightly thickened. Season to taste.

Step 4

Preheat the grill to medium. Drain the pasta, stir into the sauce, then check the seasoning. Remove the thyme stalks. Tip into a large baking dish. Scatter over the remaining cheese and pumpkin seeds, then grill for 3-4 minutes until bubbling and golden. Scatter over some extra thyme leaves to serve.

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