Recipe

Macaroni & Cheese

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Macaroni & Cheese

Hearty cheesy macaroni with broccoli, topped with tomato slices and toasted breadcrumbs.




Ingredients to serve 2

  • 200g x macaroni
  • ½ head x broccoli – cut into florets
  • ½ x onion – peel & chop finely
  • 3g x rosemary – remove leaves & chop
  • 2 cups x milk (from your pantry – for the sauce)
  • 2 tbsp x butter (from your pantry – for the sauce)
  • 2 tbsp x flour
  • 1 tsp x mustard powder
  • 125g x grated mozzarella
  • 1 x tomatoes – slice (½ cm)
  • ⅛ cup x panko breadcrumbs
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 400g x macaroni
  • 1 head x broccoli – cut into florets
  • 1 x onion – peel & chop finely
  • 5g x rosemary – remove leaves & chop
  • 4 cups x milk (from your pantry – for the sauce)
  • 4 tbsp x butter (from your pantry – for the sauce)
  • 4 tbsp x flour
  • 2 tsp x mustard powder
  • 250g x grated mozzarella
  • 2 x tomatoes – slice (½ cm)
  • ¼ cup x panko breadcrumbs
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 250°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Macaroni: Place a large saucepan on medium-high heat and add the boiling water. Add the macaroni and boil for 8-9 minutes until al dente (cooked, but with a slight bite and uniformly translucent). In the last minute of cooking, add the broccoli and cook until bright green and cooked, but with a slight bite. Once cooked, drain. Sprinkle with a little olive oil, to prevent the macaroni from sticking together. Set aside.

Step 3

Sauce: Place a large frying pan on medium-high heat and add a drizzle of olive oil. Add the onion and rosemary and cook with a little salt for 5 minutes until translucent and softened. Add the butter (see quantity above for the sauce) and let it melt, before adding the flour and mustard powder. Cook the roux (flour and butter mix) for 1-2 minutes, stirring as it cooks so it doesn’t burn. Take it off the heat and stir in the milk, a little bit at a time. Put it back on the heat, add HALF the grated mozzarella and stir until the mozzarella melts. Add a splash of water to loosen the sauce (you want a thick cream consistency that coats a spoon) – it will thicken while it cooks in the oven. Season with salt and pepper.

Step 4

Macaroni mix: Mix the macaroni and broccoli through the sauce. Tip the mixture into a casserole dish and top with the tomato slices, panko breadcrumbs and the REST of the grated mozzarella. Place in the oven and bake for 15 minutes until the breadcrumbs are golden and toasted, and the mozzarella is melted and nicely browned.

Step 5

Serve the cheesy macaroni in a bowl.