Green Mac and Cheese (HC)
Ingredients
60g wholewheat pasta
75g broccoli, cut into bite-sized florets
3 tbsp peas (fresh or frozen)
10g butter
10g plain flour
135ml milk
Black pepper to taste
½ tsp English mustard
30g Cheddar cheese
2 blocks of frozen spinach (defrosted) or a handful of fresh
Instructions
Preheat the oven to 200 °C / 180 °C Fan (400 °F) Gas 6.
Cook pasta according to packet instructions adding the broccoli and peas for the final 5-6 minutes. Drain and return to the pot.
Meanwhile, melt the butter in a small pan over medium to low heat. Stir in the flour and cook for 1 minute, stirring quickly with a wooden spoon to make a smooth glossy paste (which is called a roux).
Gradually pour in the milk, whisking until smooth after each addition. Season with plenty of black pepper.
Bring to a boil, then reduce the heat and simmer gently for 5 minutes, stirring occasionally, until smooth and thickened.
Add the mustard, cheese and spinach (if using frozen squeeze out any excess moisture). Stir to combine and then remove from the heat.
Place the cheese sauce in a blender and whiz until smooth.
Stir the cheese sauce into the pasta and vegetables and gently fold to combine.
Transfer into an ovenproof dish on a baking sheet.
Bake in the oven for 20-25 minutes or until bubbling and lightly golden.
Note: Serve with a protein (100g cooked chicken, fish etc.) of your choice, either on the side or stirred into the sauce along with the pasta.
