Macaroni Cheese & Broccoli Bake

Name: Macaroni Cheese & Broccoli Bake with Tomato and Baby Spinach Side Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Broccoli; 400 ML of Water; 1 Piece of Vegetable stock cube; 200 ML of Whole milk; 30 Grams of Parmesan; 200 Grams of Macaroni pasta; 2 Tbsp of Olive oil; 20 Grams of Plain flour; 60 Grams of Grated cheddar; 4 Grams of Garlic onion powder; 6 Grams of Dijon mustard; 20 Grams of Cream cheese; 10 Grams of Panko bread crumbs; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Tbsp of Olive oil; 15 Grams of Honey; 15 ML of White balsamic vinegar; 1 Tsp of Salt; 1 Tsp of Black pepper; 150 Grams of Cherry tomatoes; 40 Grams of Baby spinach

with Tomato and Baby Spinach Side Salad

This family favourite is sure to be a hit with kids and adults alike!

51 Reviews

Cals 645 · Prot 29 · Carbs 109 · Fat 12

Vegetarian

Family Friendly

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!

51 Reviews

Cals 645 · Prot 29 · Carbs 109 · Fat 12

Vegetarian

Family Friendly

Ingredients

Bake

Broccoli

200 Grams

Water

400 ML

Vegetable stock cube 15*

1 Piece

Whole milk 4*

200 ML

Parmesan 4*

30 Grams

Macaroni pasta 10*11*

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*11*12*

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

*15 Celery, *4 Milk, *10 Wheat, *11 Gluten, *13 Mustard, *12 Lupin, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2700 / 645
Fats (g)	12.3
of which saturated (g)	6.3
Carbohydrates (g)	109
of which sugars (g)	17.6
Fibers (g)	9.8
Proteins (g)	28.9
Salt (g)	1.4

*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

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.

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.

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.

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.

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.

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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