british

Baked Lincolnshire Poacher Macaroni with Mustard and Broccoli

This baked dish pairs macaroni with Lincolnshire Poacher cheese, grated, wholegrain mustard and broccoli florets. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

68 g Carbohydrates

31 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

47g macaroni (dry) 174 kcal
41g Lincolnshire Poacher cheese, grated 165 kcal
154g semi-skimmed milk 77 kcal
11g butter 79 kcal
11g plain flour 40 kcal
7g wholegrain mustard 5 kcal
95g broccoli florets 32 kcal
12g breadcrumbs 47 kcal
4g rapeseed oil 35 kcal
1g black pepper 1 kcal

Cooking instructions

macaroni (dry)
Heat the oven to 200C. Cook the macaroni in salted water until just tender, then drain.
butterplain flour
In the same pan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
Lincolnshire Poacher cheesesemi-skimmed milkwholegrain mustard
Whisk in the milk gradually until smooth. Simmer 3 to 4 minutes until thickened, then stir in mustard and most of the cheese.
macaroni (dry)broccoli florets
Fold in the cooked macaroni and broccoli. Tip into a small baking dish.
Lincolnshire Poacher cheesebreadcrumbsrapeseed oil
Mix breadcrumbs with the oil and sprinkle over the top along with the remaining cheese.
Bake for 15 to 18 minutes until bubbling and golden. Rest 3 minutes before eating.