Mac & cheese with Broccoli rice

Preheat oven to 200°C.

Heat a saucepan with water until boiling. Add dried pasta and cook for 10-12 minutes, until just tender. Drain well.

Cut up the broccoli into chunks, including the stems and all the florets. Place in a food processor and pulse for 30 seconds until well chopped. Alternately, use a large sharp knife to cut all the pieces into small pieces.

Melt butter in another large saucepan over a medium heat. Stir in flour and mix until well combined with the butter.

Gradually add milk, stirring or whisking constantly until sauce boils and thickens. Add dry mustard and season to taste with salt.

Stir in the grated cheddar cheese and heat through until melted.  

Assemble the dish, by tipping the cooked macaroni, finely chopped broccoli, and cheese sauce in to gether in a large 4-6 litre casserole dish. Stir to combine.

Sprinkle over the mozzarella cheese.  Bake in oven for 30-40 minutes or until golden brown and bubbling on top and heated through.

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

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• 500g dry macaroni pasta
• 1 head LeaderBrand Broccoli
• 120g butter
• 120g plain flour
• 1.5 litres milk
• 1 teaspoon dry mustard powder
• ½ teaspoon salt
• 250g grated cheddar cheese
• 200g mozzarella, grated