150g macaroni
1 small head broccoli (about 150g), separated into florets
1 tin (200g) tuna in water

Sauce:
40g margarine
40g plain flour
500 ml low fat milk
1 tsp salt
¼ tsp ground white or black pepper

Topping:
70g Jacob's Weetameal crackers, coarsely crushed
100g low fat Cheddar cheese (coarsely grated)
2 Tbsp finely chopped parsley
½ cup red cherry tomatoes, halved

Recipe serves 6

Bring 2 litres of water to boil in a roomy big pan and add 1 tsp salt. Cook macaroni for 8 - 10 minutes or until just tender (not too soft). Remove macaroni with a slotted ladle and leave to drain in a colander.

Cook the broccoli in the remaining water for 2 - 3 minutes. Drain and set aside.

Melt butter in a medium sized pan over low heat and stir in flour. When a paste is formed, pour in milk and cook over medium heat, stirring constantly with a wooden spoon or balloon whisk until mixture comes to the boil and is smooth
and thick. Turn heat down to low and simmer for 5 minutes. Sauce should be smooth and the consistency of "condensed milk". If it looks too thick, stir in a little hot water.

Season to taste with salt and pepper. Stir in the cooked macaroni, broccoli and flaked tuna and pour into a shallow, heatproof dish.

Combine the crushed Jacob's Weetameal crackers, grated cheese and parsley together. Scatter this over the
macaroni and top with the halved cherry tomatoes. Bake in a preheated oven (180 C) for 15 - 20 minutes or until
cheese is melted and topping is golden brown. Serve hot.