Mac and cheese is a dish that is a guilty pleasure for many, but it doesn’t need to be this way. You can easily put a healthy spin on it by throwing in some veg – my favourites are kale and broccoli, which add a heap of vitamin K and a large pinch of vitamin C. If you’re pushed for time, this simple recipe works well as a delicious midweek dinner or side dish at a dinner party.
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4
500g short macaroni
200g grated grana padano cheese
1 tsp freshly ground nutmeg
2 tsp sea salt
½ tsp coarse-ground black pepper
1 litre béchamel, either homemade or shop-bought
5 large kale leaves, washed and shredded
8 medium sized broccoli florets, blanched in boiling water for two minutes, then chilled under running cold water
Heat the oven to 200C/400F/gas mark 6. Cook the macaroni as per the packet’s instructions.
Place all the ingredients in a large bowl, except for 50g of the grana padano. Gently mix until all the ingredients are distributed evenly, then use a spatula to empty the ingredients into a baking tray and level off. Finish by topping with the remaining grana padano.
Bake in the oven for 30-35 minutes until golden brown and serve with seasonal greens.
Ali Recanati is the co-founder of Farmer J, which has recently opened at Canary Wharf, London E14, and also has branches on King William Street, EC4, and Leadenhall Street, EC3.
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