Green goddess mac & cheese
White pasta, dry
260 g, macaroni
1 whole, cut into florets
Peas, fresh or frozen
Plain White Flour
1½ tablespoons, level
1 g, large pinch
Low Fat Spread
Half Fat Cheddar Cheese
1 tablespoons, large handful, finely chopped
Calorie controlled cooking spray
- 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.
- 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.
- 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.
- Top with the remaining cheese and breadcrumbs and a large handful of chopped parsley and bake for 25 minutes until golden.