Green's Mac and Cheese

Ingredients

• 2 medium Leeks (Trimmed, washed and sliced thinly)
• 2 tablespoons Unsalted butter (Cut into pieces)
• 1 teaspoon Fresh thyme (Leaves only, roughly chopped)
• 3 cloves Garlic cloves (Pealed and sliced)
• 200 g Sprouting broccoli (Separate florets and finely chop stalks)
• 2 tablespoons Plain flour (All‑purpose)
• 1 litre Whole milk (Room temperature)
• 150 g Cheddar cheese (Grated)
• 30 g Parmesan cheese (Grated; can use vegetarian alternative)
• 100 g Fresh spinach (Roughly chopped)
• 450 g Dried macaroni (Any short pasta shape)
• 20 g Flaked almonds (To sprinkle on top)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the vegetables

   Trim the root ends off the leeks, split them lengthwise, rinse well to remove grit and slice thinly. Separate broccoli florets and finely chop the stalks. Peel and slice the garlic cloves.

   Time: PT10M

2. Sauté aromatics

   Place the casserole pan over medium heat, melt the butter, add the thyme leaves, sliced leeks, garlic and chopped broccoli stalks. Cook, stirring, until fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Soften the vegetables

   Add the broccoli florets to the pan and continue cooking, stirring occasionally, for a further 15 minutes until all veg are tender but still retain colour.

   Time: PT15M

   Temperature: medium

4. Create the roux

   Sprinkle the plain flour over the softened vegetables and stir for 2 minutes to cook out the raw flour taste.

   Time: PT2M

   Temperature: medium

5. Add milk and thicken

   Gradually whisk in the litre of milk, ensuring no lumps form. Bring the mixture to a gentle simmer and cook 5‑7 minutes, stirring, until the sauce thickens and coats the back of a spoon.

   Time: PT7M

   Temperature: medium

6. Incorporate cheeses

   Remove the pan from the heat and stir in the grated cheddar and parmesan until completely melted and smooth.

   Time: PT3M

7. Add spinach

   Stir the chopped spinach into the hot sauce; it will wilt in the residual heat.

   Time: PT2M

8. Blend to a silky green sauce

   Using the immersion hand blender, blend the sauce directly in the pan until it becomes a smooth, luminous green puree.

   Time: PT2M

9. Par‑cook the macaroni

   Bring a large pot of salted water to a rolling boil. Add the dried macaroni and cook for 5 minutes – it should be very al‑dente as it will finish cooking in the oven.

   Time: PT5M

   Temperature: 100°C

10. Combine pasta and sauce

    Drain the macaroni and transfer it to a large baking dish. Pour the green cheese sauce over the pasta, fold in the broccoli florets, and mix gently to coat evenly.

    Time: PT3M

11. Add toppings

    Sprinkle the remaining grated parmesan and the flaked almonds evenly over the top of the dish.

    Time: PT1M

12. Bake

    Place the baking dish in a pre‑heated oven at 180°C (350°F) and bake for 30 minutes, or until the top is golden and the sauce is bubbling.

    Time: PT30M

    Temperature: 180°C

13. Rest and serve

    Remove from the oven, let the mac and cheese rest for 5 minutes before serving so the sauce sets slightly.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

20g

Carbohydrates

70g

Fat

25g

Fiber

5g

Ingredient Substitutions

• Instead of Leeks: Green onions, shallots
• Instead of Unsalted butter: Margarine, olive oil
• Instead of Fresh thyme: Dried thyme
• Instead of Garlic cloves: Garlic powder
• Instead of Sprouting broccoli: Regular broccoli
• Instead of Plain flour: Gluten‑free flour
• Instead of Whole milk: 2% milk, plant‑based milk (will change flavor)
• Instead of Cheddar cheese: Sharp cheddar, Gruyère
• Instead of Parmesan cheese: Vegetarian parmesan, Pecorino
• Instead of Fresh spinach: Kale, Swiss chard
• Instead of Dried macaroni: Gluten‑free pasta
• Instead of Flaked almonds: Pine nuts, walnut pieces

Equipment Needed

• Casserole pan or large skillet
• Sharp knife
• Cutting board
• Measuring spoons
• Hand (immersion) blender
• Grater
• Baking dish (oven‑proof)
• Large pot for pasta
• Colander
• Spatula or wooden spoon
• Oven mitts

Critical Steps — Do Not Skip

• Prepare the vegetables
• Soften the vegetables
• Add milk and thicken
• Blend to a silky green sauce
• Bake

Chef Tips from the Video

• Use high‑quality, sharp cheddar for the best melt and flavour.
• Fresh thyme adds a bright note – don’t substitute with dried unless you increase the amount.
• Toast the almond flakes lightly in a dry pan before sprinkling for extra aroma.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze in a freezer‑safe dish for up to 2 months. Reheat covered at 175°C until hot.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The green cheese sauce can be made up to a day ahead and kept refrigerated; re‑heat gently before mixing with pasta.
• Par‑cook the macaroni and store it in the fridge; assemble and bake when ready.