Macaroni cheese primavera

Serves 8

Prep - 20 minutes

Cook - 1 hour

 

olive oil cooking spray

500 g wholegrain pasta, such as macaroni or penne

4 cups (240 g) broccoli florets (cut from about 2 heads broccoli)

1 large red capsicum, seeded and chopped 2 carrots, sliced

4 cups (1 litre) low-fat milk

1⁄4 cup (30 g) cornflour

1 teaspoon mustard powder

3 1⁄2 cups (450 g) grated low-fat cheddar

1⁄4 cup (25 g) wheatgerm

 

1 Preheat the oven to 180°C. Coat a 3-litre capacity ovenproof dish with the cooking spray.

2 Cook the pasta in a large saucepan, following the packet instructions, adding the broccoli, capsicum and carrots during the last 2 minutes of cooking. Drain and return to the saucepan.

3 Meanwhile, in a medium saucepan, whisk together the milk, cornflour and mustard. Bring to a simmer over medium heat. Add the cheese and cook, until the cheese melts and the sauce thickens, about 3 minutes. Pour the sauce over the pasta, then toss to coat. Pour into the dish and sprinkle over wheatgerm. Bake, until bubbling, about 45 minutes.

Nutritional information - 2193 kilojoules, 31 g protein, 52 g carbohydrates, 9 g fibre, 21 g total fat, 13 g saturated fat, 62 mg cholesterol, 465 mg sodium