





Mean Green Mac n Cheese
Ingredients
Below serves 6, I halved and made 4
smaller servings.
- 400g macaroni pasta
- 2 heads of broccoli (about 800g), chopped into florets
- 1 tablespoon low-fat butter
- 1 tablespoon plain flour
- 500ml semi-skimmed milk
- 1 teaspoon mustard
- 100g spinach, chopped (fresh, or defrosted and excess water squeezed out)
- 150g peas (fresh or frozen)
- 100g low-fat cheese, grated
- 0.5 teaspoon fresh grated nutmeg or ground cumin
- 1 teaspoon black pepper
- 100g breadcrumbs (optional)
Method
Cook Pasta & Broccoli: Boil pasta for 10 minutes (or as per packet). Add the broccoli florets 5 minutes before pasta is done. Drain and transfer to a casserole dish.
Make Sauce:
• Melt spread in a saucepan over medium heat.
• Whisk in flour to form a paste, then gradually add milk, whisking until smooth after each addition.
• Bring to a boil, then add mustard, spinach, peas, cheese, and cumin. Simmer for 5–10 minutes.
Assemble & Bake: Pour sauce over pasta and broccoli, mix well, and spread evenly. Sprinkle breadcrumbs (optional) and bake at 200°C (180°C fan) for 20–25 minutes, until golden. Cool for 5 minutes before serving.