• 200g macaroni
  • 400g broccoli, trimmed and cut into small florets
  • 3 tbsp cornflour
  • 630ml skimmed milk
  • 100g spring onions, trimmed and finely chopped
  • 1 tbsp Dijon mustard
  • 50g lighter mature cheese
  • 50g fresh breadcrumbs (about 1½ slices wholemeal bread)
  • 3 sprigs fresh thyme, leaves picked
  • 4 tomatoes, sliced into rounds


  1. 1

    Preheat the oven to 200°C/gas mark 6. Bring a large pan of water to the boil, add the macaroni and cook for 5 minutes, then add the broccoli and cook for a further 3 minutes. Drain, then tip into a 2-litre baking dish.

  2. 2

    CHILDREN: Make a paste with the cornflour and 2 tbsp milk. Grate the cheese.

    Pour the rest of the milk into a pan and bring to the boil. Add the paste and whisk continuously with a balloon whisk until you have a smooth, velvety sauce.

  3. 3

    Stir in the spring onions, mustard and two-thirds of the cheese, then pour the sauce over the macaroni and broccoli.

  4. 4

    CHILDREN: Mix the breadcrumbs with the thyme and the remaining cheese. Arrange the tomato slices over the top of the dish, slightly overlapping as you go, then scatter the herby breadcrumbs over the top.


    Bake for 20-25 minutes until the top is golden and crusty and the filling is bubbling. Allow to stand for 5 minutes, season with freshly ground black pepper and serve.


    Click here for other healthier recipes the kids will love - and for more about Active Kids, here’s everything you need to know. 

Nutritional Details

Each serving provides
  • Energy 1616kj 386kcal 19%
  • Fat 5.9g 8%
  • Saturates 2.4g 12%
  • Sugars 17.1g 19%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 385kj/92kcal

Each serving provides

58.5g carbohydrate 7.6g fibre 21.2g protein

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