Macaroni Egg & Broccoli Cheese

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 1 Review

Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 225g macaroni
  • 175g broccoli florets
  • 6 large free-range British Lion eggs
  • 450ml milk
  • 50g butter
  • 3 tbsp plain flour
  • salt and freshly ground black pepper
  • 175g vegetarian Cheddar cheese, grated
  • 1 large pan
  • 1 medium pan
  • 1 heat proof casserole dish

How To Cook

  1. Cook the macaroni in a large pan of salted water for six minutes. Add the broccoli, return to the boil and simmer for a further six minutes or until the pasta and broccoli are tender.
  2. Meanwhile, place the eggs in a medium pan, cover with water and bring to the boil. Simmer for seven minutes. Drain the eggs, then rinse in cold water. Tap the shells all over and peel away. Cut the eggs into large chunks.
  3. 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 one minute. Season to taste and stir in half the cheese.
  4. Drain the pasta and broccoli, then stir into the cheese sauce. Spoon into a heatproof dish, scatter over the remaining cheese and pop under a hot grill. Cook for 3-4 minutes or until the top is golden and bubbling. Serve immediately with a fresh green salad.

    5. www.britegg.co.uk

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Comments

1 person has helped to review this recipe.

Posted by Hils on June 7, 2011

This was fantastic. Easy to make and more than a great taste. Added garlic to the cheese and milk sauce but I add garlic to everything. Its fine without too. One of my favs till now! I recomend this to anyone wanting a meal done quick.

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Macaroni Egg & Broccoli Cheese
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 225g macaroni
  • 175g broccoli florets
  • 6 large free-range British Lion eggs
  • 450ml milk
  • 50g butter
  • 3 tbsp plain flour
  • salt and freshly ground black pepper
  • 175g vegetarian Cheddar cheese, grated
  • 1 large pan
  • 1 medium pan
  • 1 heat proof casserole dish
    How to Cook
  1. Cook the macaroni in a large pan of salted water for six minutes. Add the broccoli, return to the boil and simmer for a further six minutes or until the pasta and broccoli are tender.
  2. Meanwhile, place the eggs in a medium pan, cover with water and bring to the boil. Simmer for seven minutes. Drain the eggs, then rinse in cold water. Tap the shells all over and peel away. Cut the eggs into large chunks.
  3. 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 one minute. Season to taste and stir in half the cheese.
  4. Drain the pasta and broccoli, then stir into the cheese sauce. Spoon into a heatproof dish, scatter over the remaining cheese and pop under a hot grill. Cook for 3-4 minutes or until the top is golden and bubbling. Serve immediately with a fresh green salad.
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