Green mac and cheese recipe

Name: Green mac and cheese
Yield: Serves 4
Ingredients: 300g frozen peas; 250g macaroni; 1 leek, trimmed and thickly sliced; ½ head broccoli, stalk trimmed and diced into 1cm cubes, top broken into small florets; 1 courgette, half coarsely grated, half chunkily diced; 4 tbsp pesto; 500g fresh cheese sauce; 2 tbsp grated vegetarian hard cheese or Parmesan

The perfect comforting supper - this classic mac and cheese has been given a delicious twist with added courgette, broccoli, peas and leek. An easy pasta recipe that makes a marvellous midweek meal.

See method

Serves 4
5 mins to prepare and 35 mins to cook
521 calories / serving

Freezable

Shop your ingredients

Grower's Harvest Garden Peas 900G
This product's currently out of stock
300g frozen peas
Tesco Macaroni Pasta 500G
Aldi Price Match
250g macaroni
£0.69
£1.38/kg
Tesco Sliced Leeks 200g
1 leek, trimmed and thickly sliced
£1.00
£5.00/kg
Tesco Broccoli Loose
Aldi Price Match
½ head broccoli, stalk trimmed and diced into 1cm cubes, top broken into small florets
£0.90
£2.39/kg
Tesco Courgettes Loose
Aldi Price Match
1 courgette, half coarsely grated, half chunkily diced
£0.56
£2.78/kg
Tesco Classic Green Pesto 190G
Aldi Price Match
4 tbsp pesto
£0.89
£4.68/kg
La Famiglia Rana Sundried Tomato & Pecorino Cheese Fresh Sauce 200g
500g fresh cheese sauce
£2.75
£13.75/kg
Creamfields Grated Grana Padano 100G
2 tbsp grated vegetarian hard cheese or Parmesan
£1.65
£16.50/kg

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Boil the kettle. Put half the peas in a heatproof bowl and pour over some freshly boiled water; set aside to defrost.
Meanwhile, bring a large pan of salted water to the boil and cook the macaroni following the packet instructions, adding the leek and broccoli for the final 2 mins of cooking time.
Remove the pan from the heat, then stir in the remaining frozen peas and the diced courgette. Leave to stand for 1 min, then drain.
Meanwhile, drain the defrosted peas and transfer to a mixing bowl along with the pesto. Mash the peas with the pesto using a potato masher, until just combined. Pour over the cheese sauce, then add the grated courgette; mix well.
Stir in the macaroni mixture, ensuring the pasta is evenly coated in the cheesy sauce. Transfer to a large baking dish and scatter over the cheese. Bake for 20 mins, or until bubbling and golden.

Tip: To make this recipe gluten-free, swap the pasta for Tesco Free From macaroni pasta.

See more Pasta recipes

Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.