Combining broccoli, cauliflower and cheesy bechamel, this mac 'n' cheese recipe is so yummy and healthy! Sort of...
1 head of broccoli
1 handful of chives
50g grated parmesan
50g grated cheddar
1 tsp vegetable stock powder
250ml boiling water
1/2 cup of milk
200gm of macaroni pasta
1 tbs plain flour
2 tsp dijon mustard
70g baby spinach leaves
More grated cheddar for sprinkling
Heat the oven to 200 degrees Celcius. Bring a large pot of salted water to the boil. Once boiling, add the macaroni to cook for 4 minutes.
Meanwhile, trim the broccoli stems and chop. Cut the broccoli head into little florets and do the same for the cauliflower. Finely chop the chives.
Stir the stock powder with the boiling water and milk in a heatproof jug. Add the broccoli and cauliflower to the pasta water and cook for a further 5 minutes, until tender. Drain the pasta and veggies.
Melt the butter in a small saucepan over medium heat. Add flour and stir for 1 minute. Slowly add in stock mixture, continuously stirring as the mixture boils and thickens.
Remove saucepan from heat and stir in the chives, parmesan, cheddar and mustard. Season with salt and pepper.
Bring the pasta, veg and cheesy bechamel back into a large pot. Add the baby spinach and stir to combine.
Transfer the pasta mixture to a 1 litre oven dish. Sprinkle more cheddar on top if desired. Bake the pasta for 15-20 minutes, depending how golden and crispy you like it. Enjoy immediately!