Mac 'n' cheese is always a treat, but this one is made extra satisfying thanks to the addition of Tenderstem broccoli & wilted spinach. You'll combine green pesto with crème fraîche, garlic & cheddar to create a simple cheese sauce. Top the lot with panko breadcrumbs and crunchy pumpkin seeds for texture.
Prep Time
30 min
Cuisine
American
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1 classic nut pesto pot (45g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
1107 kJ 265 kcal
4461 kJ 1068 kcal
Fat of which saturates
12.9 g 5.1 g
52 g 20.5 g
Carbohydrate of which sugars
28.7 g 3.5 g
115.5 g 14.2 g
Fibre
1.9 g
7.8 g
Protein
9.2 g
37.2 g
Salt
0.6 g
2.42 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
sunflower seed oil, italian basil (36%), cashew (nut), grana padano pdo cheese (milk, rennet, salt, preservative: lysozyme from egg (e1105), glucose, pecorino romano pdo cheese (milk, salt, rennet), sea salt, crushed pine kernels, extra virgin olive oil, whey protein (milk), flavourings, potato flakes, spices, antioxidant: rosemary extract; acidity regulator: lactic acid
Allergens
Allergens highlighted by † (milk, gluten, egg, nut)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Peel and finely slice the brown onion[s]
2
Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium-low heat
Once melted, add the sliced onion with a pinch of salt and cook for 6-8 min or until softened
3
Meanwhile, add the macaroni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the macaroni for 5 min or until cooked with a slight bite
Meanwhile, peel and finely chop (or grate) the garlic
Grate the cheddar cheese
4
Once the macaroni has had 5 min, add the Tenderstem broccoli and cook for 2 min further until everything's tender
Once done, drain the macaroni and broccoli, reserving 300ml [600ml] of the starchy pasta water
5
Once the onion has softened, add the chopped garlic and cook for 1 min or until fragrant
Add the drained pasta and broccoli to the pan with the crème fraîche and a generous pinch of salt and pepper
Add the basil nutpesto pots, grated cheddar and 200ml [350ml] of the starchy pasta water and give everything a good old mix up
6
Add the baby leaf spinach and cook for 1 min further, stirring until it's wilted
Tip: add a splash more pasta water if the sauce is looking a bit dry – remember it will thicken in the oven!
7
Transfer the mac 'n' cheese to an oven-proof dish
Top with the panko breadcrumbs and pumpkin seeds
Put the dish in the oven for 10 min or until bubbling and crispy
8
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