Creamy Mac ‘n’ Greens


35 Minutes

Serves 6


1 Head of broccoli

1 Red onion

8 Portobello mushrooms

350 g of Rigatoni

700ml Milk

70g Butter

55g Plain flour

2 tsp Onion powder

1 ½ tsp Garlic powder

2 tsp English mustard

100g Cheddar cheese

50g Panko breadcrumbs

2 tbsp Olive oil

Salt and Pepper

For the marinade: 5 tbsp Soy sauce, 20ml Maple syrup, 20ml White wine vinegar, 20ml Olive oil


Step 1.

1 – Cut your Broccoli into 2cm florets and cubes

Step 2.

2 – Peel and cut your onion into 1cm chunks

Step 3.

3 – lay both on a baking tray, drizzle over olive oil and season before adding to the top shelf of a preheated oven (180˙c)

Step 4.

4 – Now cut your mushrooms into 1cm chunks, mix all your marinade ingredients and coat the mushrooms. Leave to marinate for 5 minutes.

Step 5.

5 – Drain and place your mushrooms chunks on a second baking tray and place under the veg for 15 minutes

Step 6.

6 – Whilst waiting for the veg and mushrooms, prepare your pasta and drain when al dente, drizzle over some oil to stop your pasta sticking

Step 7.

7 – Now melt your butter in a pan over a low heat and add your flour slowly while stirring until you create a nice paste

Step 8.

8 – Pour in your milk slowly while stirring until you create a custard-like consistency

Step 9.

9 – Add your onion powder, garlic powder and English mustard and stir in fully

Step 10.

10 – Finally add your cheese and stir until its completely melted down

Step 11.

11 – Now place your pasta, vegetables and mushrooms to your sauce and mix in thoroughly

Step 12.

12 – Finally, place your mixture into an oven dish, sprinkle over the breadcrumbs and place in the oven for 15 minutes until golden brown