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Macaroni cheese
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Prep Time:
15 minutes
15 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
45 minutes
45 minutes
Indulge in creamy mac and cheese with a side of fresh salad.
Ingredients:
- 350g dried macaroni
- 300g broccoli, trimmed, cut into florets
- 1 leek, trimmed, thinly sliced
- 20g reduced-fat margarine
- 50.00 ml plain flour
- 500ml (2 cups) low-fat milk
- 70g (2/3 cup) coarsely grated reduced-fat cheddar
- 23.40 gm wholegrain mustard
- 310g can corn kernels, drained
- 25g (1/3 cup) finely grated parmesan
- Mixed salad leaves, to serve
Instructions:
- Preheat your oven to 180°C. Boil pasta in salted water until al dente, adding broccoli for the last 2 minutes. Drain and transfer to a bowl.
- In a saucepan over medium heat, gently cook leek in oil until softened, about 5 minutes. Stir in margarine until melted, then add flour and cook for 1 minute. Slowly whisk in milk until mixture is smooth, then simmer until thickened.
- Whisk the mixture until thickened for about 5 minutes. Remove from heat and stir in cheddar, mustard, and corn before adding to the pasta.
- Prepare your 2L-capacity ovenproof dish by greasing it with oil. Add the pasta into the dish and sprinkle generously with parmesan cheese. Bake for about 15 minutes or until the top is beautifully golden. Serve alongside a fresh salad.