Eggonomics

Preparation: 10 mins
Cooking: 15-20 mins
Serves 4

225g/8oz macaroni
175g/6oz broccoli florets
6 large British Lion eggs
450ml/¾pt milk
50g/2oz butter
45g/3 tbsp plain flour
Salt and freshly ground black pepper
175g/6oz Cheddar cheese, grated

1. Cook the macaroni in a large pan of salted water for 6 mins. Add the broccoli, return to the boil and simmer for a further 6 mins or until the pasta and broccoli are tender.

2. Meanwhile, place the eggs in a medium pan, cover with water and bring to the boil. Simmer for 7 mins. Drain the eggs, then rinse in cold water. Tap the shells all over and peel away. Cut the eggs into large chunks.

3. Place the milk, butter and flour together in a medium pan. Gently heat, stirring with a wire whisk until the mixture boils and thickens. Reduce the heat and cook for 1 min. Season to taste and stir in half the cheese.

4. Drain the pasta and broccoli, then stir into the cheese sauce. Spoon into a heatproof dish, scatter over the remaining cheese and pop under a hot grill. Cook for 3-4 mins or until the top is golden and bubbling. Serve immediately.




	For our full range of recipes visit www.eggrecipes.co.uk Preparation: 10 mins Cooking: 15-20 mins Serves 4 225g/8oz macaroni 175g/6oz broccoli florets 6 large British Lion eggs 450ml/¾pt milk 50g/2oz butter 45g/3 tbsp plain flour Salt and freshly ground black pepper 175g/6oz Cheddar cheese, grated 1. Cook the macaroni in a large pan of salted water for 6 mins. Add the broccoli, return to the boil and simmer for a further 6 mins or until the pasta and broccoli are tender. 2. Meanwhile, place the eggs in a medium pan, cover with water and bring to the boil. Simmer for 7 mins. Drain the eggs, then rinse in cold water. Tap the shells all over and peel away. Cut the eggs into large chunks. 3. Place the milk, butter and flour together in a medium pan. Gently heat, stirring with a wire whisk until the mixture boils and thickens. Reduce the heat and cook for 1 min. Season to taste and stir in half the cheese. 4. Drain the pasta and broccoli, then stir into the cheese sauce. Spoon into a heatproof dish, scatter over the remaining cheese and pop under a hot grill. Cook for 3-4 mins or until the top is golden and bubbling. Serve immediately.