Macaroni Cheese – könnyebb verzióban :)

Macaroni Cheese

Serves:4
Suitable for freezing: YES
This recipe: Fat: 13g, Calories: 440
Standard recipe: Fat: 35g, Calories: 700

–          250g macaroni

–          1 large leek, trimmed and cut into chunks

–          300g mixed broccoli and cauliflower florets

–          350ml semi-skimmed milk

–          30g plain flour

–          1 teaspoon English mustard

–          125g extra-mature Cheddar cheese, grated

–          Salt and black pepper

–          8 cherry tomatoes, halved

–          1 tablespoon Parmesan, freshly grated

1. Add the pasta to a large pan of boiling salted water. Bring back to the boil for 5 minutes, then add the veg and cook for another 5-8 minutes, until pasta and broccoli are almost tender. Drain, keeping about 150ml of the cooking water.

2. Meanwhile, put the milk in a large jug, whisking the flour, and microwave for a few minutes, whisking occasionally, to make a thick sauce. Or make in a pan. Whisk in some of the cooking water to slacken sauce. Stir in the mustard and about a third of the cheese, and season.

3. Pre-heat the grill. Warm a flameproof dish under it for a few minutes. Mix the pasta, and vegetables into the sauce. Spoon the mixture into the hot dish and sprinkle with the rest of the Cheddar. Arrange the tomatoes on top and sprinkle with the Parmesan. Brown the macaroni cheese under the grill.

Tip from our kitchen:

It’s better to use a small amount of extra-mature Cheddar, rather than low-fat Cheddar, which has less flavour, so you’ll use more.