FULLY FIBRE-LOADED MAC AND CHEESE

15 mins
Serves 4
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Directions

  1. 1Cook the pasta.
  2. 2Cook the pasta.
  3. 3Cook the pasta.
  4. 4Add the broccoli and peas for the last 3 minutes.
  5. 5Add the broccoli and peas for the last 3 minutes.
  6. 6Add the broccoli and peas for the last 3 minutes.
  7. 7Drain and toss through the spinach to wilt.
  8. 8Drain and toss through the spinach to wilt.
  9. 9Drain and toss through the spinach to wilt.
  10. 10Blend the cannellini beans, cheddar, milk, Dijon, nutmeg, garlic, olive oil, lemon and seasoning until glossy and smooth.
  11. 11Blend the cannellini beans, cheddar, milk, Dijon, nutmeg, garlic, olive oil, lemon and seasoning until glossy and smooth.
  12. 12Blend the cannellini beans, cheddar, milk, Dijon, nutmeg, garlic, olive oil, lemon and seasoning until glossy and smooth.
  13. 13Warm the sauce in a pan until the cheese melts.
  14. 14Warm the sauce in a pan until the cheese melts.
  15. 15Warm the sauce in a pan until the cheese melts.
  16. 16Fold the pasta and greens into the sauce.
  17. 17Fold the pasta and greens into the sauce.
  18. 18Fold the pasta and greens into the sauce.
  19. 19Tip everything into a baking dish.
  20. 20Tip everything into a baking dish.
  21. 21Tip everything into a baking dish.
  22. 22Scatter the extra cheese on top.
  23. 23Scatter the extra cheese on top.
  24. 24Scatter the extra cheese on top.
  25. 25If using breadcrumbs, add them here with a drizzle of olive oil.
  26. 26If using breadcrumbs, add them here with a drizzle of olive oil.
  27. 27If using breadcrumbs, add them here with a drizzle of olive oil.
  28. 28Bake at 200°C for 12–15 minutes, until the top is golden and bubbling.
  29. 29Bake at 200°C for 12–15 minutes, until the top is golden and bubbling.
  30. 30Bake at 200°C for 12–15 minutes, until the top is golden and bubbling.

Ingredients

  • 250 g pasta of your choice
  • 250 g pasta of your choice
  • 250 g pasta of your choice
  • 1 small head small head broccoli, cut into small florets
  • 1 small head small head broccoli, cut into small florets
  • 1 small head small head broccoli, cut into small florets
  • 150 g frozen peas
  • 150 g frozen peas
  • 150 g frozen peas
  • 1 handful spinach or shredded kale
  • 1 handful spinach or shredded kale
  • 1 handful spinach or shredded kale
  • 1 tin cannellini beans, rinsed and drained
  • 1 tin cannellini beans, rinsed and drained
  • 1 tin cannellini beans, rinsed and drained
  • 150 g grated strong cheddar
  • 150 g grated strong cheddar
  • 150 g grated strong cheddar
  • 200 ml oat milk or whole milk
  • 200 ml oat milk or whole milk
  • 200 ml oat milk or whole milk
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 1 clove garlic clove
  • 1 clove garlic clove
  • 1 clove garlic clove
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.5 lemon Juice of lemon
  • 0.5 lemon Juice of lemon
  • 0.5 lemon Juice of lemon
  • Sea salt and black pepper
  • Sea salt and black pepper
  • Sea salt and black pepper
  • 30 g grated cheddar
  • 30 g grated cheddar
  • 30 g grated cheddar
  • 2 tbsp breadcrumbs (optional if you want extra crunch)
  • 2 tbsp breadcrumbs (optional if you want extra crunch)
  • 2 tbsp breadcrumbs (optional if you want extra crunch)
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 1 drizzle olive oil

Equipment

panbaking dish

Tips

  • Do not overbake. You want crisp top, creamy centre.