Step 1

Preheat the oven to 340 degrees F / 170 C.

Step 2

Melt the butter in a medium pot over a medium-low heat.

Step 3

When melted sprinkle in the flour and stir to combine, cook on low heat for 2 minutes.

Step 4

Add ¼ cup of milk at a time, stirring in between each addition to ensure there’s no lumps.

Step 5

When all the milk has been added continue to cook for another 2 minutes, stirring continuously.

Step 6

Add the cheddar cheese, nutmeg, salt and pepper. Stir for 3-4 minutes until well combined and cheese is fully melted, adjust seasoning to taste. Remove from the heat.

Step 7

In a large oven dish add the vegetables in an even layer, cover with the cheese sauce, stirring gently to ensure the vegetables are coated in the sauce.

Step 8

Sprinkle the panko crumbs and parmesan cheese over top of the vegetables.

Step 9

Bake in the oven for 30-35 minutes. The topping should be a lovely golden color and the vegetables should be tender.

Step 10

If the vegetables need to be cooked a little longer cover the baking dish with foil and continue to cook for a further 5-10 minutes until completely cooked through, do not over cook.

Step 11

Serve immediately or store leftovers in the fridge for up to 4 days.