Green Mac ’N’ Cheese
- Defrost spinach. Cut stalks and stem from broccoli and finely chop. Cut florets into small pieces. Coarsely grate the cheese and reserve ½ cup for garnish.
- Heat butter in a large saucepan and add chopped stalks. Cook over medium heat for 5-6 minutes or until very soft. Add the flour and cook, stirring, for 1 minute. Remove from the heat and slowly stir in the milk until well combined. Return pan to a medium heat and bring to the boil while stirring. Remove from heat, add salt and stir through cheese and spinach. Keep warm while you cook the macaroni.
- Bring a large saucepan of salted water to the boil. Add macaroni and cook for 10 minutes. Add the broccoli florets and cook for another minute or until tender. Drain and reserve a few florets for garnish.
- Toss the pasta and florets through the sauce and pile into warm, shallow bowls. Sprinkle with grated cheese and black pepper to taste.
TIP: Sprinkle with toasted flaked almonds.