2 BROCCOLI MAC & BLUE CHEESE

PREP + COOK TIME 25 MINUTES SERVES 4

Cut 400g broccoli into florets; place into the bowl of a rice cooker with

300g macaroni, 2½ cups boiling water and 1 teaspoon salt. Stir to combine. Set rice cooker to regular cook. Cook, covered, for 8 minutes or until water is almost absorbed and pasta is slightly firm. Stir in 1 cup milk, 250g crème fraîche, 2 teaspoons dijon mustard, 200g grated vintage cheddar and 100g mild-tasting blue cheese. Cook for a further 5 minutes; season. (The sauce will look wet, but will thicken on standing.) Divide into bowls; sprinkle with ⅓ cup coarsely chopped dry roasted almonds.