We’ve teamed up with Sainsbury’s to bring you low-cost, feel-good recipes. Easy, tasty and stress-free. Get your ingredients delivered by Sainsbury’s in just a few taps. Nutrient dense comfort food? Food that nourishes you while still tasting absolutely delicious? If you answered yes, then say hello to our creamy mac n cheese that's packed with all the greens - nutrient dense broccoli, leeks and peas. Every bite is rich, gooey, and comforting, but with a fresh, nutritious twist. Finished with a pumpkin seed ciabatta crunch for an extra fibre boost. Adapt this recipe easily depending on what veg you may have at home - kale or cabbage would also work well.
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
leek 3 (chopped)
broccoli 300 g (chopped)
frozen peas 100 g
macaroni pasta 200 g
garlic granules 2 tsp
dried thyme 2 tsp
vegetable stock cube 1
wholegrain mustard 1 tbsp
plain flour 1 tbsp
milk 700 ml
ciabatta roll 1 (chopped)
pumpkin seeds 2 tbsp
mature cheddar 100 g
Method
Prep the ingredients
Finely chop the leeks and broccoli (shred the florets and stalks into small pieces).
Take the frozen peas out of the freezer to defrost.
Cook the pasta
Cook the macaroni pasta in plenty of boiling salted water until just al dente, around 8 minutes (but will depend on your pasta), then drain.
Cook the base
While the pasta cooks, make the base. Preheat the oven to 200°C/180°C fan.
Heat a dash of oil in a large ovenproof pan (or you can transfer to a baking dish when you pop it in the oven). Cook the leeks for 5 minutes.
Sprinkle in the garlic granules, dried thyme and season with salt and pepper. Add the plain flour and cook for a minute, then gradually pour in the milk, whisking continuously to avoid lumps.
Crumble in the vegetable stock cube with the wholegrain mustard. Simmer for 2 minutes, adding more milk to loosen if needed.
Stir in the grated mature cheddar, keeping back a handful to scatter on top, and let it melt.
Take the pan off the heat and add the broccoli and frozen peas.
Make the ciabatta crunch
Chop or tear the ciabatta into small crouton sized pieces. In a bowl, toss the pieces with some olive oil, salt and pepper, scrunching it up with your hands.
Lightly crush half of the pumpkin seeds and keep the rest whole.
Assemble the bake
Scatter the reserved mature cheddar on top with the ciabatta and pumpkin seeds.
Bake in the oven for 15 - 20 minutes until golden and bubbling.
Plate Up
Leave to stand for a few minutes then plate up and enjoy.
