Macaroni Cheese & Broccoli Bake

with Tomato and Baby Spinach Side Salad
This family favourite is sure to be a hit with kids and adults alike!
Cals 789 · Prot 29 · Carbs 110 · Fat 23
Vegetarian
Family-Friendly
Try Hello Chef Now
30 min
photo
This family favourite is sure to be a hit with kids and adults alike!
Cals 789 · Prot 29 · Carbs 110 · Fat 23
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Bake
Broccoli
200 Grams
Water
400 ML
Vegetable stock cube
1 Piece
Whole milk
200 ML
Parmesan
30 Grams
Macaroni pasta
200 Grams
Olive oil
2 Tbsp
Plain flour
20 Grams
Grated cheddar
60 Grams
Garlic onion powder
4 Grams
Dijon mustard
6 Grams
Cream cheese
20 Grams
Panko bread crumbs
10 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Salad
Olive oil
2 Tbsp
Honey
15 Grams
White balsamic vinegar
15 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Cherry tomatoes
150 Grams
Baby spinach
40 Grams

Tips for fussy eaters

Save the salad for the grown ups! Serve theirs with cherry tomatoes on the side.

Pro tip

Place the bake under the grill for a final 2 min to get the top extra golden.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Preheat the oven to 220°C/ 200°C fan. Separate the broccoli into florets. Boil the measured water and dissolve the stock cube and milk in it. Grate the Parmesan.
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2 Boil

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.
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3 Make sauce

Meanwhile, heat another pan over a medium heat. Add the olive oil 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 cheddargarlic onion powdermustard, cream cheese and half of the Parmesan. Whisk until smooth and season well. 
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4 Bake

Mix the remaining Parmesan with the panko bread crumbs. Season with salt and pepper. Add the macaroni and broccoli to the cheese sauce 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. 
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5 Make salad

Meanwhile, in a large salad bowl combine the olive oil, honey and balsamic vinegar with a pinch of salt and pepper. Halve the cherry tomatoes
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6 Serve

Allow the macaroni cheese to cool for 5 min before serving. Meanwhile, toss the baby spinach and tomatoes in the dressing and serve alongside the bake.

Tips for fussy eaters

Save the salad for the grown ups! Serve theirs with cherry tomatoes on the side.

Pro tip

Place the bake under the grill for a final 2 min to get the top extra golden.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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