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ModOz Recipes
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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 head


2 clove


1 bunch


1 bunch

spring onions

1 packet

fusilli pasta


1 bag

baby spinach leaves

1 packet

pine nuts

(ContainsTree Nuts)

¼ packet

panko breadcrumbs


1 pinch

chilli flakes

1 packet

shredded Cheddar cheese


2 packet

grated Parmesan cheese


Not included in your delivery

olive oil

20 g



3 tsp

plain flour


¾ cup



¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
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
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped

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.

Cook the pasta & veg
Cook the pasta & veg

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!

Make the crumb
Make the crumb

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.

Make the sauce
Make the sauce

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.


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.


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