Green Mac And Cheese

Recipe courtesy of The Peri Diet by Jaime Rose Chambers, Macmillan Publishers, RRP $44.99

This green, healthy twist on traditional mac and cheese is an oozy delight and I guarantee you’ll be both comforted and deeply satisfied after eating it. Wholemeal macaroni is ideal here, but don’t worry too much if you can’t get it. You can use any spiral wholemeal pasta, or a regular macaroni – the fibre in the green veg will ensure this is still a much leaner option than the traditional dish.

Serves 6–8 | Vegetarian

Ingredients

• 500 g wholemeal macaroni or spiral pasta
• 1 small head of broccoli, cut into small florets
• 130 g (1 cup) frozen peas
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 tablespoons plain flour
• 500 ml (2 cups) milk of your choice
• sea salt and freshly ground black pepper
• 300 g (3 cups) grated cheddar
• 45 g (1 cup) baby spinach leaves

Preheat the oven to 180°C.

Cook the pasta for 2 minutes less than the packet instructions (it will continue to cook in the oven). Drain, then set aside.

In a small saucepan or steamer, steam the broccoli and peas for 4–5 minutes, or until the broccoli is tender.

Meanwhile, heat the olive oil in a large frying pan over medium heat and add the onion and garlic. Cook for 2–3 minutes, or until the onion softens and becomes translucent. Sprinkle the flour over the onion and stir for around 30 seconds – the mixture should become lumpy and dry.

Gradually add 125 ml (ó cup) of milk at a time, whisking as you go to break up any lumps. Once all of the milk is added, season well with salt and pepper and simmer over low heat, stirring occasionally, until it thickens enough to coat the back of the spoon. Add 200 g (2 cups) of cheddar and stir until completely melted.

Transfer the cheese sauce to a blender or food processor with the cooked greens and the spinach leaves and blend until smooth.

Pour the green sauce over the cooked pasta, stir together well, then transfer to a deep baking tray or casserole dish and scatter over the remaining cheese.

Bake for around 20 minutes, or until golden and bubbly. Serve in a bowl with a grind of pepper, then hop on the couch and enjoy your easy, cosy dinner!