Green mac and cheese

Green mac and cheese recipe

4 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

Ingredients

  • 300g (10oz) frozen peas
  • 250g (8oz) macaroni
  • 1 leek, trimmed and thickly sliced
  • 1/2 head broccoli, stalk trimmed and diced into 1cm (1/2in) cubes, top broken into small florets
  • 1 courgette, half coarsely grated, half chunkily diced
  • 4 tbsp pesto
  • 1 x 500g tub fresh cheese sauce
  • 2 tbsp grated vegetarian hard cheese or Parmesan

Each serving contains

  • Energy

    2195kj
    521kcal
    26%
  • 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

Method

  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 minutes 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 minute, 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 minutes, or until bubbling and golden.

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.

See more Pasta recipes

You may also like

Be the first to comment

blog comments powered by Disqus