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Macaroni cheese with wedges or pitta bread strips and brocolli and peas

Macaroni cheese with wedges or pitta bread strips and brocolli and peas | South Lanarkshire Council
Name of foodMacaroni cheese with wedges or pitta bread strips and brocolli and peas
Photo
Ingredients700g Macaroni pasta
700g Grated cheese
338g Dried skimmed milk powder
2700ml Water
150g Margarine
150g Plain flour
4g Black pepper

2000g Wedges
30ml Oil
or
10 Pitta bread
1200g Brocolli
1200g Peas
Method1. Put macaroni into a pan of unsalted boiling water and cook until al dente
2. Drain macaroni into a colander
3. Rinse the macaroni in fresh drinking water
4. For a sauce melt the margarine and add the flour
5. Cook over a moderate heat until sand like texture but without colouring
6. Whisk the dried skimmed milk powder and water and heat. Add the warm milk gradually to the flour and margarine mixture to create a sauce
7. Add two thirds of the grated cheese to the sauce. Add black pepper to taste
8. Pour the cheese sauce over the macaroni pasta and mix through and top with remaining cheese
9. Transfer into the oven and bake at 180°C/350°F or Gas 4 for 20 minutes

Wedges
1. Pour oil into bag, add wedges and shake well to allow even distribution of oil
2. Place wedges in the oven at 175°C for 10-15 minutes
3. Turn wedges and place back in the oven for further 10 minutes at 200°C to allow them become crisp and golden in colour
1. Heat up pitta bread in the oven
2. Cut each pitta bread into strips
3. Serve half of pitta bread per portion
AllergensMacaroni cheese: gluten, milk; Wedges: no allergens; Pitta bread: gluten
Nutritional values https://www.southlanarkshire.gov.uk/Nutritional_analysis