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Categories:Viewed: 47 - Published at: 5 years ago
Ingredients
- 410 g evaporated milk
- 700 ml skim milk
- 500 g pasta
- 300 g broccoli
- 1 teaspoon mustard powder
- 90 g butter (or margarine)
- 75 g flour
- 250 g cheese (cheddar grated)
- pepper
- salt
Method
- Preheat oven to gas mark 7. Mix milk and evaporated milk together in a jug. In a medium lidded saucepan melt the butter add the flour and stir cooking on a low heat until it smells biscuity and has gone golden.
- Take the pan off the heat add the milk mixture little by little whisking each addition thoroughly to incorporate until it is all added. Add mustard powder.
- Put pan back on medium heat and stirring with wooden spoon cook for approx 10 minutes until thickened and flouriness has been cooked away. Add 3/4 cheese, saving a bit for the top of the mac.
- Boil the kettle and place hot water in a new large saucepan. Salt well and then add macaroni. Bring to boil and cook for a couple minutes less than packet instructions.
- Mix the pasta, broccoli and cheese sauce in a large oven-proof dish, Sprinkle over remaining cheese and bake for 20 minutes.
