Photo of Green goddess mac & cheese by WW

Green goddess mac & cheese

Total Time
1 hr 10 min
25 min
45 min
Our veg-forward mac & cheese recipe proves you can enjoy this rich, carby classic


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


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)


  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.