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

1. Boil pasta for 10 minutes or until al dente, drain well
2. Melt margarine in a large saucepan, add flour, cook stirring for 1 minute over medium-low heat
3. Gradually add milk, stirring until smooth. Stir gently until the mixture comes to the boil, reduce heat and simmer for 2 minutes
4. Remove from heat, add grated cheese and stir until melted and smooth
5. Add food colouring a drop at a time until desired colour is reached
6. Pour sauce over pasta and then add broccoli, stir until combined
7. Spoon mixture into serving containers.

Nutrition information panel