Crispy-Top Mac & Cheese with Broccoli

Ingredients

• 8 1/2 oz (240 g) whole grain pasta, elbows
• 4 cups (300 g) broccoli, cut small
• 1 tbsp (15 ml) olive oil
• 3 tbsp (24 g) whole wheat flour
• 2 1/2 cups (640 ml) low-fat milk
• 1 tsp (5 g) Dijon mustard
• 1/2 tsp (1 g) smoked paprika
• 1/2 tsp (1 g) black pepper
• 1 cup (110 g) sharp cheddar, grated
• 1/2 cup (120 g) plain Greek yogurt
• 1/3 cup (25 g) whole-wheat breadcrumbs

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Boil the pasta for the time the packet says, until just tender, adding the broccoli for the last 3 minutes, and drain.
2. Meanwhile warm the oil in a large pan, stir in the flour for a minute, then whisk in the milk a little at a time and simmer 4 minutes, until it coats a spoon.
3. Take it off the heat and stir in the mustard, paprika, pepper and most of the cheddar until melted, then the yogurt.
4. Fold in the pasta and broccoli and tip it into an 8 by 8 inch (20 by 20 cm) grill-safe dish. Top with the rest of the cheddar and the breadcrumbs and grill 3-4 minutes, until golden.