Mac and Cheese with Broccoli
Ingredients
800ml milk
1 bay leaf
Head broccoli, chopped, cut the stalk off & cut into small chunks
2 tomatoes, thinly sliced
300g macaroni pasta
50g butter
50g flour
2 tablespoon Dijon mustard
200g grated Cheddar
Pinch nutmeg
Handful breadcrumbs- either buy or use old dried out bread broken up in a bag with a rolling pin. Can leave out the breadcrumbs too it will still go brown & delicious on top!
Prep time - 15 mins
Cooking - 30 mins
Serves - 4 people
Method
Step 1
Fill a saucepan with the milk, bay and 100ml water. Fill another with well salted water. Put them both on the heat. When the milk reaches a simmer, turn it off.
Step 2
When the water is at a rolling boil add the broccoli florets and cook for 3 mins until just tender.
Step 3
Remove the broccoli with a slotted spoon and add the macaroni. Cook for 10 mins until tender.
Step 4
Drain the macaroni well and keep it to one side.
Step 5
Put the oven on 200°C/180°C fan/gas 6 to heat up.
Step 6
Melt the butter in a pan. Add the flour to the butter. Beat it together to make a smooth paste. Cook it gently for 3-4 mins until it has a faint biscuity smell. Add half the warm milk. Whisk out any lumps and wait for it to start to thicken. Add the rest of the milk and bring to a gentle simmer. Whisk constantly until you have a smooth thickened sauce. Whisk in the mustard and Cheddar (keep a bit of cheese to put on top) Finely sprinkle in a little of the nutmeg. Season with salt and pepper to taste.
Step 7
Add the macaroni and broccoli to the sauce. Mix together thoroughly and place in an oven tray.
Step 8
Lay the tomato slices on top of the macaroni. Sprinkle the breadcrumbs & a bit of leftover grated cheddar over the top. Bake for 20 mins until golden brown : )
This will also work with cauliflower, kale, spinach or mixed roasted vegetables, maybe leftover from a roast..or whatever is left at bottom of fridge!
Eat on its own or with some salad : )