Double Cheese Mac & Greens

Double Cheese Mac & Greens

with Garlic & Pine Nut Crumb Topping

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Mac ‘n’ cheese is pretty much the best meal ever, but sometimes you want something a little bit better for you. Enter this jazzed up version, with loads of green veggies plus a crunchy cheesy crumb topping to finish it off. It’s all the comfort of the classic, with an extra dash of nutrition!

Allergens:GlutenTree NutsMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 head

broccoli

2 clove

garlic

1 bunch

parsley

1 bunch

spring onions

1 packet

fusilli pasta

(ContainsGluten)

1 bag

baby spinach leaves

1 packet

pine nuts

(ContainsTree Nuts)

¼ packet

panko breadcrumbs

(ContainsGluten)

1 pinch

chilli flakes

1 packet

shredded Cheddar cheese

(ContainsMilk)

2 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

3 tsp

plain flour

(ContainsGluten)

¾ cup

milk

(ContainsMilk)

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)4290 kJ
Fat37.5 g
of which saturates23.1 g
Carbohydrate106 g
of which sugars12.3 g
Protein53.8 g
Sodium1120 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Medium Pan
Strainer
Bowl
Medium Non-Stick Pan
Instructions
Instructions
1

Bring a medium saucepan of salted water to the boil. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Finely chop the parsley. Thinly slice the spring onion.

2

Add the fusilli to the boiling water and cook for 5 minutes. Add the broccoli and cook for a further 3 minutes until just tender. Place the baby spinach leaves in a colander and drain the fusilli and broccoli over the spinach leaves. TIP: This is an easy way to wilt the spinach!

3

While the pasta is cooking, heat a drizzle of olive oil in medium frying pan over a medium-high heat. Add the pine nuts, panko breadcrumbs (see ingredients list) and a pinch of chilli flakes (if using). Cook for 2-3 minutes or until golden. Add the garlic and cook for 30 seconds or until fragrant. Transfer to a bowl, add the parsley and a good pinch of salt and pepper and stir to combine.

4

Once the pasta has finished cooking, return the empty saucepan to a medium heat. Add the butter and heat for 30 seconds or until melted. Add the plain flour and cook, stirring, for 1 minute or until the ‘raw’ smell has cooked off. Slowly pour in the milk and whisk to combine. Cook, stirring continuously, for 1 minute or until thickened slightly, then add the salt, shredded Cheddar cheese, grated Parmesan cheese and a pinch of pepper and keep stirring until the cheese has melted into a smooth sauce. Loosen with a dash more milk if the sauce looks too thick.

5

Add the drained fusilli, broccoli and baby spinach leaves to the cheesy sauce and stir to coat. Stir through the spring onion and season to taste with salt and pepper.

6

Divide the double cheese mac & greens between bowls and top with a sprinkling of the garlic & pine nut crumb.