Crunchy Macaroni Pots

Serves: 6
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients
375g macaroni pasta
50g butter, chopped
2 tblspns plain flour
2½ cups milk
1 tblspn Worcestershire sauce
2 cups grated tasty cheese
Salt and pepper, to taste
1 cup frozen peas and corn mix
1 cup fresh breadcrumbs
1 ½ tspns dried parsley flakes

Method
1.Lightly grease six ovenproof dishes (1½ - cup capacity). Place on an oven tray.
2.Cook pasta in a saucepan of boiling, salted water as per instructions on the pack. Drain well. Return to pan.
3.Melt butter in a medium saucepan. Add flour. Cook, over a medium heat, while stirring for 2 minutes until mixture is bubbling.
4.Gradually add milk, whisking constantly, until smooth. Keep stirring until mixture boils. Reduce heat and simmer, stirring constantly, for 3 minutes, or until thickened. Remove from heat.
5.Add the Worcestershire sauce and stir half the cheese into the sauce. Season to taste with salt and pepper. Add sauce to pasta along with frozen vegetables. Stir to combine. Divide evenly among prepared dishes.
6.Combine breadcrumbs, parsley and remaining cheese. Sprinkle over pasta mixture.
7.Cook in a hot oven (200 C) for about 15 minutes, or until breadcrumbs are browned. Stand for 5 minutes before serving.