[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 27/07/2024. See terms.
Photo of Green mac ‘n’ cheese by WW

Green mac ‘n’ cheese

Total Time
55 min
20 min
35 min
Green pasta tray-bake filled with broccoli, peas, zucchini and spinach topped with flaked almonds and pumpkin seeds.


Oil spray

1 x 3 second spray(s)

Wholemeal pasta, dry

200 g, spiral variety


300 g, coarsely chopped

Frozen green peas

1 cup(s)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


1 medium, coarsely grated


2 clove(s), crushed

Baby spinach

60 g


1 tbs

Skim milk

1½ cup(s), (375ml)

Vegetable stock cube

1 individual

Grated parmesan cheese

½ cup(s), (40g)

Flaked almonds

1½ tbs


1 tbs, (pumpkin seeds)


  1. Preheat oven to 190°C or 170°C fan-forced. Lightly spray a 2 litre (8-cup) capacity ovenproof dish with oil.
  2. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add broccoli and peas for the last minute of cooking. Drain. Return to pan.
  3. Meanwhile, heat oil in a medium non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add zucchini and garlic and cook, stirring, for 3 minutes or until softened. Add spinach and cook, stirring, for 1 minute or until wilted. Add to pasta mixture and toss to combine.
  4. Place cornflour and 2 tablespoons milk in a small saucepan and stir until smooth. Gradually stir in remaining milk until smooth and combined. Cook, stirring, over medium heat for 2–3 minutes or until mixture boils and thickens. Add stock cube and half the parmesan and stir to combine. Pour cheese sauce over pasta mixture and toss to combine.
  5. Transfer pasta mixture to prepared dish and sprinkle with half the remaining parmesan. Sprinkle with almonds, pepitas and remaining parmesan. Bake for 20 minutes or golden. Serve.


SERVING SUGGESTION: Baby spinach leaves. TIPS: You can use shredded kale instead of broccoli. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the microwave.