I made this to use up some leftover roast chicken. Cook macaroni until al dente, drain and tip into a casserole dish.
Mix in the leftover roast chicken, cut into bite-sized pieces. Parcook broccoli florets in salted water for 5 minutes,
drain and add to the macaroni and chicken. Make a cheese sauce by melting 2 Tbs butter and adding 2 Tbs plain flour,
cooking gently for a couple of minutes, then stir in whole milk over a low heat until you have a nice thick sauce.
Season with freshly-ground black pepper and mix in a couple of handfuls of sharp cheddar cheese. Pour over the macaroni,
chicken and broccoli. Mix together breadcrumbs and freshly grated parmesan cheese and sprinkle this over the top and bake
in a 180°C oven for 30 minutes, until bubbling and the top is golden brown. Serve with salad.