Mac and Cheese with Cauliflower, Broccoli and Eggs
Broccoli and Eggs
A retake on a family classic!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Family Friendly
40 min
A retake on a family classic!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Family Friendly
Ingredients
Butter
4*
0 Grams
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veggies
Rinse and dry cauliflower and broccoli. Separate to florets.
2 Boil
Bring a large pot of water to a boil, and boil macaroni for 2 minutes. Add broccoli and cauliflower florets, boil for 5 more minutes. Drain well. Transfer to a large oven casserole. Season well with salt and pepper.
3 Start sauce
Melt the butter in a (non-stick) pot or pan. Add flour. Cook, stirring with a whisk, for 2 minutes.
4 Finish sauce
Slowly add the milk, whisking vigorously, until smooth. Bring to a boil and let simmer slowly for about 5 minutes, until the sauce has thickened a bit. Add grated mozzarella and emmental. Chop chives finely, and add to the sauce.
5 Combine and bake
Preheat the oven to 200°C. Add the sauce to the pasta and veggies. Mix well. Cook in the oven for 20 minutes.
6 Add eggs
Take the casserole from oven and crack the eggs on top. Continue baking for 7-10 minutes, until the whites are set, but the yolks remain soft in the middle.