Magnificent macaroni cheese

Macaroni with a large helping of stretchy melted cheese and a creamy topping - comfort food doesn't get any better than this, but it still contains two of your five a day

Serves: 4
Ready in: 40 minutes

Per portion
617 Cals - 31% GDA
14g Sugar - 16% GDA
27g Fat - 39% GDA
17g Sat Fat - 85% GDA
1.7g Salt - 28%GDA

2 portions of vegetables

Equipment
Large pan
Medium pan
Ovenproof dish

What you need:

• 200g macaroni
• 350g broccoli florets
• 340g can Green Giant Sweetcorn, drained
• 40g butter
• 40g plain flour
• 600mlt semi-skimmed milk, warmed
• 1 tsp English mustard (optional)
• 175g strong cheddar cheese, grated

What you do:

1. Heat the oven to 200C/gas 6.
2. Cook the macaroni in a large pan salted water for 5 minutes, cut the broccoli into small florets add to the pan and cook for a further 3 minutes until the macaroni and broccoli are just tender. Drain, and turn into the ovenproof dish
3. To make the sauce, melt the butter in a pan, stir in the flour and cook, stirring over a medium heat for 1 minute. Remove from the heat and gradually add the milk, stirring well after each addition. Return to the heat and bring to the boil, and cook, stirring, until the sauce thickens. Remove from the heat, add the mustard if using and season with salt and pepper. Add three quarters of the cheese, stir until the cheese has melted.
4. Add the sweetcorn and pour into the dish, fork the sauce through the pasta and broccoli. Scatter the remaining cheese on top, then bake in the oven for 20 minutes until the dish is bubbling and the top is golden.

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