Ingredients
- 350g dried macaroni
- 300g broccoli, trimmed, cut into florets
- Olive oil spray
- 1 leek, trimmed, thinly sliced
- 20g reduced-fat margarine
- 2½ tbs plain flour
- 500ml (2 cups) low-fat milk
- 70g (2/3 cup) coarsely grated reduced-fat cheddar
- 1 tbs wholegrain mustard
- 310g can corn kernels, drained
- 25g (1/3 cup) finely grated parmesan
- Mixed salad leaves, to serve
- Preheat oven to 180°C. Cook pasta in a saucepan of salted boiling water until al dente. Add broccoli in the last 2 minutes of cooking. Drain. Transfer to a bowl.
- Meanwhile, heat oil in a saucepan over medium heat. Sauté leek, stirring occasionally, for 5 minutes or until soft. Add margarine and stir until melted. Add flour and stir for 1 minute. Gradually whisk in milk until smooth. Bring to boil.
- Whisk for 5 minutes or until mixture thickens. Remove from heat. Stir in cheddar, mustard and corn. Add to pasta.
- Spray a 2L-capacity ovenproof dish with oil. Pour in pasta and top with parmesan. Bake for 15 minutes or until golden. Serve with salad.
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