Broccoli mac and cheese recipe
Created by The Tesco Recipes team
Whether enjoyed as a main course or a side dish, this delicious recipe is a crowd-pleaser that will leave everyone craving more.
See method- Serves 6
- Takes 45 mins
- 526 calories / serving
- Freezable
- Vegetarian
Ingredients
- 300g penne
- 1 head of broccoli, stalk finely diced, rest cut into florets
- 400g tin broccoli and Stilton soup
- 100g reduced-fat mozzarella, grated
- 100g 50% reduced-fat mature cheese, coarsely grated
- 3 tbsp dried white breadcrumbs
- green salad, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2220kJ 526.0kcal
- Fat
- 10g
- Saturates
- 5g
- Salt
- 1.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 74.6gProtein 29.7gFibre 8.6g
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Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Boil the pasta in a large pan to pack instructions, adding the broccoli for the last 4 mins of cooking. Drain, reserving 200ml cooking water.
- Return the pasta and broccoli to the pan; add the soup. Use the pasta water to rinse out the tin and add that too. Stir over a medium heat for 1-2 mins. Mix the grated cheeses; add 150g to the pan. Stir until the cheese has melted; don’t worry if the mozzarella gets stringy. Cook for 2 mins until the cheese is melted and the mixture is bubbling.
- Season, then spoon into a large ovenproof dish. Top with the breadcrumbs and the reserved 50g grated cheese. Bake for 20-25 mins or until golden and the sauce is bubbling. Serve with a green salad, if you like.
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