This Mac & Greens recipe doesn’t actually have macaroni in it. You could make it with macaroni, but I didn’t have any, so used fusilli instead.
I seem to publish a lot of pasta and cheese baked meals. I do make a wide variety of other things, I promise. I know a lot of you, like me, are extremely busy and simple meal recipes are definitely needed.
Because during the week I tend to make simple dishes, I like to mix them up a bit by making small changes to recipes. Like this Mac & Greens, I had some kale and broccoli that had seen better days in the fridge, so this dish was born.
This is meal is suitable for the whole family and because of the larger pasta, it’s perfect for BLW.
Makes enough for 3 adult and 2 children portions.
INGREDIENTS
250-400g pasta of your choice
150ml of milk
Knob of butter (sorry, I never measure how much I use when I’m winging a mid week recipe)
100g plain flour
150g of kale, washed, stalks removed
5-6 broccoli florets washed
2 cloves of garlic left whole
Large handful of fresh basil, washed
1tsp ground nutmeg
150g of cheese, grated
Water
METHOD
Preheat oven to 180c (fan).
In a small pot with a lid, add the kale and broccoli, steam or gently boil for 3-4mins. Turn off heat and leave.
Cook and drain pasta according to packet instructions, but cook for 2mins less than instructed. Leave aside.
In another pan, melt butter over a low heat, add the flour and mix (I use a whisk) until it forms a paste. Slowly add the milk, whisking continuously until all milk has been added and there are no lumps. Add more milk if needed. Mix in a handful of the grated cheese and the nutmeg. Keep mixing until it thickens. Take off heat.
Blend the kale, broccoli, garlic and basil until smooth. Mix into the white sauce.
In a large oven proof dish add the cooked and drained pasta and mix in the green sauce until all pasta is covered. Sprinkle over remaining cheese and bake in the oven for 20mins or until cheese has browned.
Serve with salad. Eat. Enjoy.