Makes 1 large dish (2 adults, 2-3 children), or save for leftovers!

Suitable from: 6 months

Prep time: 15-30 minutes

Cooking time: 20-25 minutes

Ingredients

For the cheese sauce:

• 50g butter or dairy-free spread

• Four tablespoons of wholemeal or buckwheat flour (can sub for plain flour)

• 500ml milk of your choice

• 100g mature cheddar cheese (or a mix of hard cheeses like gruyere, parmesan), grated

• One tin of butter beans or cannellini  - blended with 2 tbsp milk (use a food processor or hand blender) - if the beans come in a jar you could use some of the stock

+

• 400g pasta of choice - for extra fibre, why not try 50/50 white and whole wheat pasta

• One small cauliflower (Option of roasting cauliflower first - add 1 tbsp oil, 1 tsp smoked paprika, 1 tsp cumin and 1 heaped teaspoon of garlic granules)

+

• Toppings: extra grated cheese, milled seeds

Method

1. Preheat oven to 180*C.

2. Put your pasta on a boil, following the packet instructions. If you do not want to roast your cauliflower for this dish, you can also add your cauliflower to the pasta pan to cook alongside.

3. If you are roasting your cauliflower (this adds a great depth of flavour and the curry edge), break your cauliflower into small florets, drizzle over oil and spices/flavourings, and place either in the oven to roast for 25-30 minutes or into an air fryer at 190*C for 15 minutes.

4. Prepare your cheese sauce by melting butter in a pan and adding flour to make a roux. Gradually add milk, whisking constantly. Once smooth, add your grated cheese and butter bean paste.

5. Once your pasta is cooked, cauliflower is roasted, and cheese sauce is made. Combine these into a baking dish of your choice. Sprinkle over extra cheese, herbs and some milled seeds for extra crunch.