Tuck into a comforting bowl of macaroni cheese served with a side of mixed salad leaves.
Cooking Time
Preparation Time :15 Min
Cook Time : 30 Min
Total Time : 45 Min
Ingredients
Serves :
350g dried macaroni
300g broccoli, trimmed, cut into florets
Olive oil spray
1 leek, trimmed, thinly sliced
20g reduced-fat margarine
2½ tablespoons plain flour
500ml (2 cups) low-fat milk
70g (2/3 cup) coarsely grated reduced-fat cheddar
1 tablespoon wholegrain mustard
310g can corn kernels, drained
25g (1/3 cup) finely grated parmesan
Mixed salad leaves, to serve
Directions
Preheat oven to 180°C. Cook pasta in a saucepan of salted boiling water until al dente. Add broccoli in the last 2 minutes of cooking. Drain. Transfer to a bowl.
Meanwhile, heat oil in a saucepan over medium heat. Sauté leek, stirring occasionally, for 5 minutes or until soft. Add margarine and stir until melted. Add flour and stir for 1 minute. Gradually whisk in milk until smooth. Bring to boil.
Whisk for 5 minutes or until mixture thickens. Remove from heat. Stir in cheddar, mustard and corn. Add to pasta.
Spray a 2L-capacity ovenproof dish with oil. Pour in pasta and top with parmesan. Bake for 15 minutes or until golden. Serve with salad.
