Creamy pesto and broccoli mac and cheese



1 packet of pasta (I used shells)
2 tablespoons of butter
2 tablespoons of all purpose flour
2 cups of fat free milk
1 jar of pesto
Approximately 2 cups of frozen broccoli florets (defrosted)
1 cup of shredded cheddar cheese
The Pioneer Woman tomato basil salad (optional for topping the bake)

Cook the pasta according to the packet instructions, whilst the pasta is cooking melt the butter in a small pan then add in flour and mix together until incorporated over a low heat, cooking the flour slightly. Take the pan off the heat and slowly whisk in the milk, gradually adding it to the flour, butter mixture until smooth! Return the milk to a medium heat and stirring continually bring to the boil, stir until the sauce has thickened, then take off the heat and whisk in the pesto!

Mix together the cooked pasta, broccoli and pesto sauce and pour into a baking dish, cover with the shredded cheese and bake in a 400f oven for 20 minutes!

I served my pesto mac and cheese topped with The Pioneer Woman’s tomato and basil salad, then made a delicious treat for dessert… An apple tea bread with a warm chocolate drizzle



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