Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 220°C/ 200°C fan. Separate the broccoli into florets. Boil the measuredwater and dissolve the stockcube and milk in it. Grate the Parmesan.
Bring a large pot of heavily salted water to the boil. Once boiling, add the macaroni and broccoli florets and cook for 4 min (both will continue to cook later in the oven). Drain.
3 Make sauce
Meanwhile, heat another pan over a medium heat. Add the oliveoil and flour and cook, stirring, for 1 min or until a paste has formed. Increase the heat and gradually whisk in the stock and cook for 3-5 min or until thickened. Add the cheddar, garliconionpowder, mustard, creamcheese and half of the Parmesan. Whisk until smooth and season well.
Mix the remaining Parmesan with the pankobreadcrumbs. Season with salt and pepper. Add the macaroni and broccoli to the cheesesauce and stir well. Season again. Pour the lot into a baking dish and top with the Parmesan crumb. Bake for 12-15 min, until bubbling and browned on top.
5 Make salad
Meanwhile, in a large salad bowl combine the oliveoil, honey and balsamicvinegar with a pinch of salt and pepper. Halve the cherry tomatoes.
Allow the macaronicheese to cool for 5 min before serving. Meanwhile, toss the babyspinach and tomatoes in the dressing and serve alongside the bake.