Two Greens Macaroni & Cheese
- 300g macaroni (any supermarket brand)
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons Flour
- 4 cups grated white cheddar cheese
- 2 cups chopped broccoli florets
- 1 cup peas
*makes 3-4 portions
*suitable for freezing
*suitable from 12 months
*Prep time 10 minutes
*Cooking 25 minutes
Preheat the oven to 200°C.
Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.
In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make white sauce. Slowly whisk in the milk mixture and bring to a boil.
Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, salt, broccoli and peas.
Transfer to a greased baking dish and bake for 20 minutes, or until cheese is bubbling and the pasta is set.