Super Green Mac n Cheese

• напівжирне молоко↗1l 1l
• масло↗75g 75g
• звичайне борошно↗75g 75g
• гірчиця Діжон↗2 tsp 2 tsp
• достиглий або наддостиглий чеддер175g 175g

  тертий

• пармезан↗50g 50g

  тертий

• шпинат↗100g 100g

  свіжий або заморожений

• макарони↗400g 400g
• броколі↗1 1

  (близко 300g), розібраний на суцвіття

• заморожений горох↗100g 100g
• хліб↗3 slices white 3 slices white

  (близко 125g)

• листя базиліку↗1 small bunch of 1 small bunch of
• оливкова олія↗1 tsp 1 tsp
• місцезамішані горіхи↗25g 25g

  або насіння, наприклад гарбузові насіння, кедрові горішки та мигдаль, для посипки

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Pour the milk, butter and flour into a large pot and bring to a gentle boil, whisking constantly with a whisk until you obtain a smooth, thick sauce, about 3–4 minutes. Don’t worry if a few lumps remain – the sauce will be broken down later. Season to taste, then add the mustard, both cheeses and the spinach.

2. 2

   Meanwhile, cook the macaroni in boiling salted water for 5 minutes. Add the broccoli and continue cooking until the pasta is al dente and the broccoli is tender. Drain.

3. 3

   Transfer half of the cooked broccoli into the cheese sauce. Blend the sauce until smooth, creamy and bright green using an immersion blender (or mixer). If needed, thin with a splash of milk. Add the pasta, the remaining broccoli and peas, stir and transfer to a large baking dish.

4. 4

   If making the topping, place the bread, basil, oil and half the nuts or seeds in a food processor and pulse until coarse green crumbs form. Sprinkle them over the pasta together with the remaining nuts or seeds. Bake for 20–25 minutes until the topping is crisp and the sauce bubbles. Store in an airtight container in the freezer for up to three months.