Classic Mac ‘n’ Cheese

  • 21 Apr - 27 Apr, 2018
  • Mag The Weekly
  • Cookery


· 300g macaroni

· 25g flour

· 25g low-fat margarine

· 600ml skimmed milk

· 150g reduced-fat cheddar

· Salt and pepper to taste

· 75g broccoli florets

· 75g cauliflower florets

· 40g breadcrumbs

· 1 pinch crushed black pepper


Preheat oven to 170°C. Boil cauliflower and broccoli florets for about seven minutes. In a saucepan, melt the margarine, remove from heat and stir in the flour. Return to heat and gradually add milk to make a smooth sauce. Grate the cheese and add it in. Heat until the cheese has melted and the sauce is thick. Season to taste. Cook macaroni for 10-12 minutes. When it is cooked, stir into the sauce along with the cauliflower and broccoli florets. Place the mixture in a baking dish. Mix the breadcrumbs and pepper together and sprinkle on top. Bake for 35-40 minutes or until golden brown, and serve.