Teatime has never been so terrifying... for broccoli! Make sure you try our easy creamy veg-defeating green mac 'n' cheese.
Preheat oven to 200C/gas 6. Boil pasta and broccoli in a large pan for about 4-5 mins, or about 2 mins before the pasta is done cooking.
Drain (reserving about half a cup of the cooking water) and pour the pasta and broccoli into a large casserole dish or roasting tin.
Melt the butter or spread in a large saucepan over medium heat. Whisk in the flour quickly until you have a paste.
Pour in a little of the milk and whisk continuously so that it becomes smooth and thick. Add in the rest of the milk, a little at a time, whisking continuously and waiting until it is all smooth before adding in the next bit of milk.
After adding all the milk, bring to the boil, then whisk in the mustard and mix in the defrosted greens. Turn the heat to low and allow to simmer for 5-10 mins, until the greens are cooked and the sauce is thick.
Take off the heat and stir in the cheese, nutmeg or cumin, and black pepper. Blitz the whole thing with a stick blender or mash and whisk until you have a smooth light green sauce.
Pour sauce over the macaroni and broccoli, along with the reserved cooking water and mix everything tgoether until the macaroni is covered in the sauce.
If you are using breadcrumbs, sprinkle them over the top of the pasta, and bake in the preheated oven for 25-30 minutes, or until it’s slightly golden and bubbling.
Now scoop it in, stuff it in and belt out the battle cry… HASTA LA VISTA BROCCOLI!
Power Up: Max out your mac ‘n’ cheese by trying it with different veg like cooked sweet potato or pumpkin puree or boiled cauliflower in the sauce, or adding fried leeks or mushrooms to the pasta.
Watch It: See the video on how to make this recipe here.
Download it: Make sure you download the recipe card, along with the rest of the vegetable files and activities here.
About the chef
Andrew has trained and worked as a chef, sommelier and maître d' across fine dining establishments and has been working with the Compass Group for 28 years, most recently as Executive Chef at Chartwells. Along with Allegra McEvedy, Andrew is the chef face of the Super Yummy Kitchen project.