Green goddess mac & cheese
13
Points®
Total time: 1 hr 10 min • Prep: 25 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Our veg-forward mac & cheese recipe proves you can enjoy this rich, carby classic
Ingredients
White pasta, dry
260 g, macaroni
Broccoli, raw
1 whole, cut into florets
Peas, fresh or frozen
150 g
Plain White Flour
1½ tablespoon(s), level
Skimmed Milk
300 ml
Spinach
80 g
Ground Nutmeg
1 g, large pinch
Low Fat Spread
25 g
Half fat Cheddar cheese
100 g
Breadcrumbs, dried
2 tablespoon(s)
Parsley, fresh
1 tablespoon(s), large handful, finely chopped
Calorie controlled cooking spray
4 spray(s)
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5. Cook the macaroni to pack instructions, adding 1 small head of broccoli florets in the last 5 minutes of cooking time and 150g frozen peas in the final 2 minutes.
2
Whisk the flour with 100ml of the milk until smooth. Pour into a pan and heat gently, stirring continuously until it starts to thicken. Gradually add the remaining milk, whisking until smooth, then cook the sauce gently for 2 minutes before removing the pan from the heat. Add the baby spinach and mix until wilted. Add a large pinch of nutmeg, then blitz the sauce with a hand blender until smooth.
3
Add the spread and two-thirds of the cheese, allow to melt, then stir in the cooked macaroni and veg, adding pasta water as needed. Pour into a 20cm baking dish.
4
Top with the remaining cheese and breadcrumbs and a large handful of chopped parsley and bake for 25 minutes until golden.
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