Ingredients
- 400g elbow pasta or macaroni
- 50g polyunsaturated margarine
- 2 tablespoons plain flour
- 2 cups reduced fat milk
- 2 cups grated reduced fat cheddar cheese
- 2 cups broccoli, cut into small florets, steamed
- 5 drops green food colouring – add extra until desired colour is reached
Method
- Boil pasta for 10 minutes or until al dente, drain well
- Melt margarine in a large saucepan, add flour, cook stirring for 1 minute over medium-low heat
- Gradually add milk, stirring until smooth. Stir gently until the mixture comes to the boil, reduce heat and simmer for 2 minutes
- Remove from heat, add grated cheese and stir until melted and smooth
- Add food colouring a drop at a time until desired colour is reached
- Pour sauce over pasta and then add broccoli, stir until combined
- Spoon mixture into serving containers.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 1447kJ | 713kJ |
| Protin | 19g | 9.5g |
| Total fat | 10.9g | 5.4g |
| Saturated fat | 5.8g | 2.8g |
| Carbohydrate | 40g | 1.9g |
| Sugars | 3.9g | 1.9g |
| Dietary Fibre | 3.1g | 1.5g |
| Sodium | 225mg | 114mg |
