Green Mac and Cheese with Broccoli, Spinach and Peas

4 People
60 min.
easy

Kids love mac and cheese! Pack more colour, flavour and nutrients into this family favourite by adding vitamin-rich broccoli, spinach and peas. Take care not to over-cook your veggies, or they will lose their fresh green colour. Milk and cheese add a dose of calcium, which is so important for strong bones and teeth.

Ingredients

128 g Knorr macaroni & Cheese Pasta & Sauce
500 g broccoli, cut into florets
100 g baby spinach
100 g frozen peas
125 ml milk
310 ml water
30 g butter / margarine
Robertsons Atlantic sea salt, to season
1 ml Robertsons black pepper, to taste
100 g mature cheddar cheese

Cooking Method

Preheat the oven to 180C.
Remove the pasta from the Knorr Macaroni & Cheese Pasta & Sauce sachet, putting the sauce contents aside for now. Cook the pasta in boiling, salted water until al dente (still firm when bitten). Once the pasta is cooked, remove it from the water and cool it down in cold water.
Using the same water, blanch the broccoli until al dente. 20 second before the broccoli is finished, add the spinach and peas. Refresh straight in ice water to keep the bright green colour. Strain once cooled through.
Make the sauce by mixing the contents of the Knorr Macaroni & Cheese sauce, milk, water and butter together.
Bring to the boil, and then turn down to simmer for 8-10 minutes, stirring occasionally.
To assemble, mix the pasta, sauce and vegetables together until evenly coated, season with Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper, and pour into casserole dish.
Top with the grated cheese and bake in the oven for 25-30 minutes, until golden.