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Creamy mac 'n' cheese

  • 0:15 Prep
  • 0:50 Cook
  • 6 Servings


  • 2 1/2 cups dried elbow pasta
  • 1 small head broccoli, cut into small florets
  • 3 green onions, sliced
  • 100g 97% fat-free shaved leg ham, sliced
  • 3/4 cup frozen peas
  • 2 tablespoons plain flour
  • 1 tablespoon wholegrain mustard
  • 2 x 375ml cans Carnation Light & Creamy Evaporated Milk
  • 3 hard-boiled eggs, quartered
  • 1/2 cup dried multigrain breadcrumbs
  • 1 cup grated reduced-fat cheddar cheese


  • 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.

Source: taste.com.au


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