Root Vegetable Pasta Bake
Ingredients
- 3 beetroot, peeled and cut into bite-sized chunks
- 400 g celeriac, peeled and cut into bite-sized chunks
- 300 g macaroni
- 25 g butter
- 3 shallots, finely diced
- 25 g flour
- 500 ml milk
- 1⁄2 tbsp Dijon mustard
- 2 tbsp thyme, leaves picked
- 150 g reblochon cheese, cut into 12 × 1.5 cm-thick squares
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