We're gonna do mac and cheese but this is gonna be green's mac and cheese. Packed full of the good
stuff. So I start with the humble leek and I wanna show you a way of getting the most incredible
flavour out of vegetables. Take this part off here, split the leeks in half give it a nice wash
Just roughly slice up the leeks and then I've got a casserole pan on a medium heat
and a knob of butter and I will just nip over here and get some thyme. I absolutely love thyme
right and I love growing herbs on the window sills, backyard, garden, whatever and literally just a few
little bits of thyme will give so much flavour and in we go with the leeks. The smell is amazing
Then three big fat cloves of garlic. Little crack, a little peel and a little slice. Now the other
veg we're going to use is sprouting broccoli. This is going to give the most amazing flavour
Take these beautiful heads off, right, they can go in later and then we want to embrace
the goodness in the stalks. By finely chopping them and adding them to that pan
your mac and cheese with veg is going to be way, way better in nutrition and in taste. The next 15
minutes of softening are key. So be patient and let the veg do its thing. Then it's time to get saucy
We're gonna start with some plain flour, two tablespoons and then a litre of milk
and stir the whole time, we'll bring that to a simmer now and just thicken it up a little bit
At this point off goes the heat and then grate 150 grams of cheddar then 30 grams of parmesan
Parmesan isn't vegetarian but there's some brilliant veggie parmesan alternatives out
there so have a little look around. For a last hit of veggies and colour I'm going to use 100 grams of
spinach. It will just wilt in the residual heat of this sauce and that is my basic recipe, but if you
wanted to load more veg in, out in the yard I've just got a few small bits and pieces growing and
like the school, I love it. So I've got some lovely Swiss chard here, so you can just nick a couple
of leaves and you can bespoke your amazing mac and cheese. Wash and stir in any extra veg, then
bring on the hand blender. Turns it into a silky, luminous green sauce. Add to the party 450 grams
of dried macaroni, boiled for just five minutes and the pasta will finish cooking in the oven
Finally fold in the beautiful heads of broccoli. That is like an eruption of
gorgeous mac and cheese green goodness. A little grating of parmesan just on the top and then
one last flurry flaked almonds. Put them in like little individual soldiers and nah come on just
sprinkle it on top you know I'm only joking! Bake for 30 minutes at 180 degrees celsius
or 350 fahrenheit and your family will be begging for this veg filled supper. This is too exciting
yes! Look at that. Proper glorious, cheesy, oozy food. I reckon the kids in that school would love this
So let's serve some up
Welcome to the wonderful world of green's mac and cheese. Nice lemony salad
that is a thing of joy. So let's get in there
That is absolutely delicious, wow. You've got that gorgeous, creamy, oozy, cheesy sauce
but it's full of the good stuff and that's what it's all about, right? Don't apologise
celebrate with possibly one of the best mac and cheese ever. Great.