Greens Mac and Cheese

With Purple Sprouting Broccoli, Leeks and Spinach

1 Hour

Serves 6

What you'll need…

  • 1 Large leek
  • 400g Purple sprouting broccoli
  • 100g Spinach
  • 3 Garlic cloves
  • 40g Unsalted butter
  • 15g Fresh thyme
  • 2 Tablespoons plain flour
  • 1 Litre semi skimmed milk
  • 450g Dried macaroni
  • 30g Parmesan cheese
  • 150g Mature cheddar cheese
  • 50g Flaked almonds

The method


Pre-heat your oven to 180ºC.


Trim and wash your leek, then slice. Peel and chop your garlic and chop the broccoli stalks, reserving the florets for later.


Place the chopped veg into a large casserole pan over a medium heat with the butter. Then remove the thyme leaves from the stem and add to the pan. Cook for 15 minutes or until softened, stirring regularly.


Stir in the flour, followed gradually by the milk. Simmer for 10 minutes or until thickened, making sure to stir regularly.


Cook your pasta according to packet instructions and then drain.


Grate the most of the cheddar and parmesan and add in to the sauce and mix well. Pour into a blender with the spinach, blitz until smooth.


Season to your liking, then stir through the pasta and broccoli florets, add a splash of milk if it's looking too thick.


Transfer to a baking dish, grate over the remaining cheddar and sprinkle over the almonds. Bake for 30 minutes or until golden and bubbling. Enjoy!

Recipe from Jamie Oliver

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