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Creamy mac 'n' cheese

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B9, B12, H, C, P
    MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 6)

    2. 2 1/2 cups dried elbow pasta

    3. 1 small head broccoli, cut into small florets

    4. 3 green onions, sliced

    5. 100g 97% fat-free shaved leg ham, sliced

    6. 3/4 cup frozen peas

    7. 2 tablespoons plain flour

    8. 1 tablespoon wholegrain mustard

    9. 2 x 375ml cans Carnation Light & Creamy Evaporated Milk

    10. 3 hard-boiled eggs, quartered

    11. 1/2 cup dried multigrain breadcrumbs

    12. 1 cup grated reduced-fat cheddar cheese

    Instructions Jump to Ingredients ↑

    1. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender, adding broccoli for the last 1 minute of cooking. Drain. Return pasta and broccoli to pan. Add onion, ham and peas. Season with pepper. Toss to combine.

    2. Combine flour and mustard in a jug. Stir in evaporated milk until combined. Pour over pasta mixture. Toss to combine.

    3. Transfer to a 10 cup-capacity ovenproof dish. Arrange eggs in pasta mixture. Combine breadcrumbs and cheese in a bowl. Sprinkle over top. Cover with foil. Bake for 20 minutes. Remove foil. Bake for 15 to 20 minutes or until golden. Serve.

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