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!
763 Reviews
Cals 745 · Prot 35 · Carbs 100 · Fat 22
Vegetarian
Family-Friendly
Try Hello Chef Now
30 min
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!
763 Reviews
Cals 745 · Prot 35 · Carbs 100 · Fat 22
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 4*
200 ML
Parmesan 4*
30 Grams
Macaroni pasta 5*10*
200 Grams
Olive oil
2 Tbsp
Plain flour 10*11*
20 Grams
Grated cheddar 4*
60 Grams
Garlic onion powder
4 Grams
Dijon mustard 13*
6 Grams
Cream cheese 4*
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 14*
15 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Cherry tomatoes
150 Grams
Baby spinach
40 Grams

Allergens

*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten, *13 Mustard, *14 Sulphur Dioxide
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.

Before you start

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

Instructions

Prep

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.
Boil

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.
Make sauce

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 cheddar, garlic onion powder, mustard, cream cheese and half of the Parmesan. Whisk until smooth and season well.
Bake

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.
Make salad

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.
Serve

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.
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