Revamp mac ‘n’ cheese with broccoli, spinach and peas, plus a crunchy nut and seed topping. It has all the flavour of the classic dish, but with added nutrients
Ingreadient
- 1l semi-skimmed milk
- 75g butter
- 75g plain flour
- 2 tsp Dijon mustard
- 175g mature or extra mature cheddar, grated
- 50g parmesan, grated
- 100g spinach, fresh or frozen
- 400g macaroni
- 1 broccoli (about 300g), broken into florets
- 100g frozen peas
For the topping (optional)
- 3 slices white bread (about 125g)
- 1 small bunch of basil leaves
- 1 tsp olive oil
- 25g mixed nuts or seeds, such as pumpkin seeds, pine nuts and almonds, for the topping
Direction
- Heat the oven to 220C/200C fan/gas 7. Tip the milk, butter and flour into a large saucepan and bring to a simmer, whisking continuously until you have a smooth, thick sauce, about 3-4 mins. Don’t worry if there are a few lumps – the sauce will be blended later. Season well, then add the mustard, both cheeses and spinach.
- Meanwhile, cook the pasta in boiling salted water for 5 mins. Add the broccoli and continue cooking until the pasta is cooked through and the broccoli is soft. Drain.
- Transfer half the cooked broccoli to the cheese sauce. Whizz the cheese sauce until smooth, creamy and bright green using a hand blender (or stand mixer). Loosen with a splash of milk, if needed. Stir in the pasta, remaining broccoli and the peas and tip into a large baking dish.
- If making the topping, put the bread, basil, oil and half the nuts or seeds in a food processor and whizz to coarse, green crumbs. Scatter over the pasta along with the remaining nuts or seeds. Bake for 20-25 mins, until the topping is crunchy and the sauce is bubbling. Will keep in an airtight container in the freezer for up to three months.
