Serves 4
225g macaroni
salt and pepper
175g broccoli florets
6 eggs
450ml milk
50g butter
3tbsp plain flour
175g Cheddar cheese, grated
Cook the macaroni in a large pan of salted water for 6 minutes. Add the broccoli, return to the boil and simmer for a further 6 mins or until the pasta and broccoli are tender.
Meanwhile, place the eggs in a medium pan, cover with water and bring to the boil. Simmer for 7 mins. Drain the eggs, then rinse in cold water. Tap the shells all over and peel away. Cut the eggs into large chunks.
Place the milk, butter and flour together in a medium pan. Gently heat, stirring with a wire whisk, until the mixture boils and thickens. Reduce the heat and cook for 1 min. Season to taste and stir in 1/2 the cheese. Drain the pasta and broccoli, then stir into the cheese sauce. Spoon into a heatproof dish, scatter over remaining cheese and pop under a hot grill. Cook for 3-4 mins until golden and bubbling.
225g macaroni
salt and pepper
175g broccoli florets
6 eggs
450ml milk
50g butter
3tbsp plain flour
175g Cheddar cheese, grated
Cook the macaroni in a large pan of salted water for 6 minutes. Add the broccoli, return to the boil and simmer for a further 6 mins or until the pasta and broccoli are tender.
Meanwhile, place the eggs in a medium pan, cover with water and bring to the boil. Simmer for 7 mins. Drain the eggs, then rinse in cold water. Tap the shells all over and peel away. Cut the eggs into large chunks.
Place the milk, butter and flour together in a medium pan. Gently heat, stirring with a wire whisk, until the mixture boils and thickens. Reduce the heat and cook for 1 min. Season to taste and stir in 1/2 the cheese. Drain the pasta and broccoli, then stir into the cheese sauce. Spoon into a heatproof dish, scatter over remaining cheese and pop under a hot grill. Cook for 3-4 mins until golden and bubbling.
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