Pasta

1. Cook the 1 packet (500 g) of macaroni according to package directions until just al dente. Drain well and set aside.

Vegetable Mixture

1. Heat 2 tbsp olive oil in a large frying pan over medium heat.
2. Add 1 large sliced onion, 2 sliced yellow peppers, 2 sliced green peppers, and 1 peeled and diced large aubergine. Cook for 10 to 12 minutes, stirring occasionally.
3. Add the 3 chopped tomatoes, 1 tsp salt, and 1/2 tsp black pepper.
4. Continue cooking for another 8 to 10 minutes until the vegetables are soft, and most of the liquid has evaporated.
5. Set aside and allow the mixture to cool slightly.

Creamy Cheese Sauce

1. In a bowl, whisk together the 4 cups of whole milk and 1/2 cup Self-Raising flour until completely smooth.
2. Melt the 1/4 cup butter in a large saucepan over medium heat.
3. Gradually pour in the milk and flour mixture, whisking continuously to prevent lumps.
4. Cook for 5 to 8 minutes until the sauce thickens.
5. Stir in the 1 tsp salt, 1/2 tsp black pepper, 250 ml cream, and 2 cups grated cheddar cheese.
6. Continue stirring until the cheese melts completely and the sauce becomes smooth, rich, and creamy.

Assemble the Bake

1. Preheat the oven to 400⁰F (200⁰C).
2. Lightly grease a large baking dish.
3. Spread a thin layer of cheese sauce on the bottom of the dish.
4. Add half of the cooked macaroni.
5. Spoon over one-third of the cheese sauce.
6. Spread half of the vegetable mixture over the pasta.
7. Sprinkle with 3/4 cup grated cheddar cheese.
8. Repeat with the remaining macaroni, another layer of cheese sauce, the remaining vegetable mixture, and another 3/4 cup of grated cheddar cheese.
9. Finish with the remaining cheese sauce on top.
10. Add any optional toppings if desired.

Bake

1. Bake uncovered for 25 to 30 minutes until bubbling and lightly browned on top.
2. Allow the bake to rest for 10 minutes before serving. It slices more neatly, and the sauce settles beautifully.