Mac 'n' Cheese
Mac 'n' cheese is classic comfort food, something we've all been craving at the moment, especially during winter. This version is a healthier option to your standard recipe, incorporating spelt pasta, plenty of vegetables and of course, eggs.
250g spelt pasta
300g broccoli, cut into small florets
1½ tablespoon olive oil
1 garlic clove, crushed
2 tablespoons plain flour
1 teaspoon Dijon mustard
1 zucchini, grated
80g (1 cup) grated vintage cheddar cheese
- Preheat oven to 200°C/180°C fan forced. Lightly spray a 1.5 litre (6-cup) capacity baking dish with oil.
- Cook pasta in a large saucepan of boiling salted water following packet instructions, adding broccoli for last 2 minutes of cooking time. Drain.
- Heat oil in a large non-stick frying pan over medium heat. Cook garlic, stirring, for 1 minute or until fragrant. Add flour and cook, stirring, for 1-2 minutes. Gradually stir in milk and bring to the boil. Reduce heat and simmer, stirring occasionally, for 3-4 minutes or until thickened. Stir in mustard, zucchini and half the cheese and cook stirring for 1 minute. Add cheese mixture to pasta mixture and stir until well combined.
- Spoon pasta mixture into prepared dish. Make four indents in the pasta and carefully break an egg into each indent. Sprinkle bake with remaining cheese. Bake for 12-15 minutes or until eggs are cooked to your liking.