Greens mac 'n' cheese

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Leek, broccoli & spinach, toasted almond topping

Vegetarianv

Leek, broccoli & spinach, toasted almond topping

Vegetarianv

“A Friday-night favourite, this is a twist on a comfort classic that uses broccoli in two ways – the blitzed-up stalks add colour and punch to the sauce, while you enjoy the delicate florets with your pasta. Join the green team! ”

Serves 6

Cooks In1 hour

DifficultyNot too tricky

Nutrition per serving

Calories 619 31%
Fat 25.1g 36%
Saturates 12.4g 62%
Sugars 12g 13%
Salt 0.9g 15%
Protein 29g 58%
Carbs 75.1g 29%
Fibre 6.4g -

Of an adult's reference intake

recipe adapted from

Veg

By Jamie Oliver

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Ingredients

1 large leek
3 cloves of garlic
400 g purple sprouting or tenderstem broccoli
40 g unsalted butter
½ a bunch of fresh thyme , (15g)
2 tablespoons plain flour
1 litre semi-skimmed milk
450 g dried macaroni
30 g Parmesan cheese
150 g mature Cheddar cheese
100 g baby spinach
50 g flaked almonds

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Veg

By Jamie Oliver

BUY THE BOOK

Tap For Ingredients

Method

Preheat the oven to 180ºC/350ºF/gas 4.
Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.
Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.
Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.
Grate the Parmesan and most of the Cheddar into the sauce, and mix well. Tip into a blender, add the spinach and whiz until smooth – you may need to work in batches.
Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed.
Transfer to a 25cm x 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds. Bake for 30 minutes, or until beautifully golden and bubbling.

Tips

EASY SWAPS
– Support our British cheeses! Use Mrs Kirkham’s Lancashire in place of the Cheddar here. Mrs Kirkham’s is one of the best cheeses around for melting – sprinkle on top of a baked gratin dish like this to take it to the next level.
– You could use 2 onions instead of the leek.
– Switch out the spinach for any kind of exciting fresh or frozen greens, discarding the tough stalks. For example, in springtime, spring greens or baby chard work well. And in winter, why not try some cooked savoy cabbage, cavolo nero or even turnip tops if you can find them!

GO VEGGIE
– Substitute the Parmesan for vegetarian hard cheese.

BOOST YOUR BREADCRUMBS
I sometimes add breadcrumbs to the top for bonus crunch:
– Try blitzing garlic and fresh or dried herbs, like rosemary, oregano or thyme, into your crumbs.
– Finely grating in a little lemon zest will add a hint of freshness.
– Chuck in some nuts for extra crunch – think almonds, cashews or pine nuts.
– A couple of anchovy fillets would be delicious.
– Add a pinch of dried red chilli flakes if you like some heat.

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FAQs

How does Gordon Ramsay make the best mac and cheese? ›

Preparation

In a large pot over medium heat, combine the pasta and milk. ...
Once the pasta is cooked, remove the pan from the heat and add the butter, cheddar cheese, salt, and pepper. ...
Divide between serving bowls and top with the bread crumbs.
Enjoy!
All your favorite recipes, stored in one place.

May 4, 2023

Discover More Details ›

What to eat with mac and cheese in the UK? ›

Side dishes for mac and cheese can be as easy as carrot sticks or a bagged salad. Or you can steam a bag of frozen vegetables and call dinner done, too. When I have a little more foresight and time on my hands, though, I like to make mac and cheese feel more like a meal by pairing it with a vegetable side dish or two.

Keep Reading ›

What goes with mac and cheese? ›

Mac and cheese is versatile and can be eaten as a side dish with meats like chicken, brisket or bbq ribs, or as a main dish with a vegetable side dish like an acidic green salad or simple steamed vegetables.

Read The Full Story ›

Can you freeze mac and cheese? ›

Yes. Mac and cheese can be frozen for up to three months. The creamier the mac and cheese sauce is, the better it will be for freezing. Thaw in the refrigerator or microwave before baking.

What are the 3 best cheeses for mac and cheese? ›

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

What are the ingredients in Gordon food Service mac and cheese? ›

COOKED ENRICHED MACARONI PRODUCT (WATER, SEMOLINA [MILLED WHEAT, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID]), WATER, CHEDDAR CLUB CHEESE (CHEDDAR CHEESE [CULTURED PASTEURIZED MILK, SALT, ENZYMES], WATER, SALT, ANNATTO [COLOR]), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES ...

How can I make my mac and cheese better? ›

10 ways to take mac 'n' cheese to the next level: