Step 1

Preheat oven to 200C/180C fan-forced. Cook macaroni in a large saucepan of boiling salted water, following packet directions. Drain. Return to pan.

Step 2

Meanwhile, heat oil in a 4.5cm-deep, 20cm (base) 24cm (top) ovenproof frying pan over medium-high heat. Add onion and carrot. Cook, stirring, for 5 minutes or until onion softens. Add mince. Cook, breaking up any lumps with a wooden spoon, for 6 minutes or until browned.

Step 3

Stir in gravy powder. Add tomato and Worcestershire. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes or until sauce thickens. Remove from heat.

Step 4

Meanwhile, melt butter in a small saucepan over medium heat. Add flour. Cook, stirring, for 1 minute. Gradually stir in milk until smooth. Cook, stirring, for 3 to 4 minutes or until sauce boils and thickens. Stir in half the cheese. Season with salt and pepper. Add cheese sauce to macaroni. Stir to combine.

Step 5

Stir frozen vegetables into mince mixture. Top with macaroni mixture. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until golden. Serve.