My Healthy eating mac n cheese recipe

Ingredients:
Pasta
Cheddar cheese and Parmesan
Mixed vegetables (preferably consisting of cauliflower carrots and broccoli)
Plain flour 1-2 table spoons
Butter
Whole milk
Dried Breadcrumbs
Cooked bacon diced
Cooking oil

Method:

Boil some pasta in a saucepan with a teaspoon of butter and a pinch of salt for 15-20 minutes until cooked.
Drain the water from the pasta and set aside.
Next fry some bacon rashes with a drizzle of oil until golden brown on both sides. Then remove from heat and put aside.
Next Boil the vegetables in a saucepan full of water for 5-10 minutes until cooked then drain well.
Now put the pasta into a pan add a generous amount of grated cheese both cheddar and parmesan. Add roughly half a cup of whole mix and stir. You can also add crème fresh if you want your sauce to be lovely and rich. Once the pasta and cheese and milk are mixed well, add the mixed vegetables and diced bacon and give the mixture a good stir.

(Tip: If your sauce is not thick enough add 1-2 tablespoons of plain flour and mix well)

Next pre-heat your over to 200 degrees Celsius for 5 minutes. Then add your macaroni cheese to a baking tin (round) Next sprinkle some breadcrumbs on top evenly and put into the oven for 10-15 just so the top of the macaroni cheese is golden brown and crunchy, making sure the macaroni is not dried out in the centre!
We are looking for a lovely gooey texture. Once the top of your pasta is golden brown, remove out of the oven and leave aside to cool for 10 minutes, and then serve.