Description
A vibrant and nutritious twist on the classic comfort dish, this Greens Mac ‘n’ Cheese features an exceptionally silky spinach-infused cheese sauce. By incorporating earthy leeks, nutrient-dense baby spinach, and roasted broccoli, this recipe turns a indulgent pasta bake into a wholesome, flavorful meal. Perfectly mature Cheddar provides a deep, savory richness, while a topping of flaked almonds adds a sophisticated, crunchy contrast. It is a fantastic way to include more greens in a delicious, family-friendly dinner.
Ingredients
1 large leek, finely sliced
3 cloves garlic, peeled
400g broccoli, stalks and florets separated
40g unsalted butter
15g fresh thyme, leaves stripped
2 tablespoons plain flour
1 litre semi-skimmed milk
450g dried macaroni
30g Parmesan, freshly grated
150g mature Cheddar, plus extra for topping
100g baby spinach
50g flaked almonds
Instructions
Preheat your oven to 180ºC/350ºF/gas 4.
Trim, halve, and wash the leek thoroughly, then finely slice the leek, garlic, and broccoli stalks.
Place the sliced leeks, garlic, broccoli stalks, and thyme in a large casserole pan with the butter and cook over medium heat for 15 minutes until softened.
Stir the flour into the vegetable mixture to create a roux.
Slowly pour in the milk while whisking constantly to prevent lumps.
Simmer for 10 minutes until the sauce is thickened and coats the back of a spoon.
Add the baby spinach to the sauce and blend until smooth and vibrant green.
Whisk in the grated parmesan and mature Cheddar until melted and combined.
Cook the macaroni in boiling salted water until just al dente, then drain.
Stir the cooked pasta and separated broccoli florets into the cheese sauce.
Top with extra Cheddar and flaked almonds.
Bake for 20 minutes until the top is bubbling and golden.
Notes
Use full-fat milk for an even creamier consistency if preferred. You can swap the almonds for toasted breadcrumbs for a classic crunch. Keep leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 55
- Category: Main Dishes
- Method: Baking
- Cuisine: Modern Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 8g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 55mg