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Ingredients

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 evaporated milk
3 hard-boiled eggs, quartered
1/2 cup dried multigrain breadcrumbs
1 cup grated reduced-fat cheddar cheese

Method

Step 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.
Step 2 Combine flour and mustard in a jug. Stir in evaporated milk until combined. Pour over pasta mixture. Toss to combine.
Step 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.

Creamy mac 'n' cheese

How to make Creamy mac 'n' cheese

Ingredients

Method