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Green mac and cheese recipe

Green mac and cheese recipe

26 ratings

The perfect comforting supper - this classic mac and cheese has been given a delicious twist with added courgette, broccoli, peas and leek. An easy pasta recipe that makes a marvellous midweek meal. See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 521 calories / serving
  • Freezable


  • 300g frozen peas
  • 250g macaroni
  • 1 leek, trimmed and thickly sliced
  • ½ head broccoli, stalk trimmed and diced into 1cm cubes, top broken into small florets
  • 1 courgette, half coarsely grated, half chunkily diced
  • 4 tbsp pesto
  • 500g fresh cheese sauce
  • 2 tbsp grated vegetarian hard cheese or Parmesan
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    8g 42%
  • Sugars

    13g 15%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 70g Protein 23.6g Fibre 9.8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Boil the kettle. Put half the peas in a heatproof bowl and pour over some freshly boiled water; set aside to defrost.
  2. Meanwhile, bring a large pan of salted water to the boil and cook the macaroni following the packet instructions, adding the leek and broccoli for the final 2 mins of cooking time.
  3. Remove the pan from the heat, then stir in the remaining frozen peas and the diced courgette. Leave to stand for 1 min, then drain.
  4. Meanwhile, drain the defrosted peas and transfer to a mixing bowl along with the pesto. Mash the peas with the pesto using a potato masher, until just combined. Pour over the cheese sauce, then add the grated courgette; mix well.
  5. Stir in the macaroni mixture, ensuring the pasta is evenly coated in the cheesy sauce. Transfer to a large baking dish and scatter over the cheese. Bake for 20 mins, or until bubbling and golden.

Tip: To make this recipe gluten-free, swap the pasta for Tesco Free From macaroni pasta.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

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