Macaroni cheese with broccoli
- 150g Asda Macaroni
- 100g broccoli, cut into florets
- 525ml skimmed milk
- ½ small onion
- 1 bay leaf
- 25g butter
- 25g flour
- 2 tsp cornflour
- ¼ tsp cayenne pepper
- ½ tsp dried mustard powder
- 50g Parmesan, grated
- 125g Asda Lighter Mature Cheddar, grated
- 1 slice of bread, made into breadcrumbs
- 1 vine-ripened tomato, sliced
Pre-heat the oven 220C/200C Fan/Gas 7. Boil the pasta in a pan of water for 13 minutes, then drain. Cook the broccoli in a separate pan of simmering water for 4 minutes. Drain, rinse under cold water and drain again.
Set aside 3 tbsp of milk. Put the rest in a pan with the onion and bay leaf and heat slowly until almost boiling. Set aside to infuse for 10 minutes, then strain the milk into a jug. Rinse the pan.
Melt the butter in the pan. Stir in the flour and cook over a heat for 1 minute, stirring. Remove from the heat and gradually whisk in the strained milk. Heat until simmering, whisking all the time. Simmer for 2 minutes.
Mix the cornflour with the rest of the milk and add to the sauce. Heat, whisking, until simmering. Add cayenne, mustard, Parmesan and all but 25g of the Cheddar. Stir in the pasta and the broccoli and put in an ovenproof dish. Mix the breadcrumbs with the remaining cheese, sprinkle on the pasta, top with the tomato and bake for 15-20 minutes.