Newsletter Subscribe
Australian Catholics Subscribe

: Creamy Mac’n’Cheese with Super Greens

24 May 2017

Prep Time: 2 mins | Cooking Time: 15 mins | Serves 6

There’s nothing better than tucking into a bowl of steaming hot, cheesy goodness in the form of Mac’n’cheese. The American snack was one of my favourite after-school treats and as a child I’d help Mum to stir the pasta in the pot before adding milk, cheese and more. I’ve added some of my favourite greens to the mix for the ultimate comfort food dish with a healthier twist.


1 head broccoli

About 250g 1 tbsp butter

1 tbsp plain flour

1/2 cup vegetable stock

1/2 cup low-fat milk

3/4 cup low-fat tasty cheese

1/4 cup grated parmesan

1 tbsp wholegrain or Dijon mustard

500g Large Spiral Pasta

250g frozen spinach portions

Handful chopped parsley

Method Wash the broccoli then roughly chop into 1cm pieces. Don’t waste the stem. Chop off bruised or woody pieces then finely chop into 1cm pieces.

For the sauce, heat the butter and flour in a medium saucepan over a medium heat until the flour has blended with the butter. Slowly add the stock and milk while whisking to form a smooth liquid. Bring to a simmer. When hot, turn off the heat and add the cheese. Cover and allow to sit for five minutes until the cheese has melted. Season with salt, pepper and the mustard and stir to form a smooth, creamy sauce.

Cook the Pasta according to the packet directions. In the last two minutes of the cooking time, add the broccoli and spinach and steam until wilted. Drain the pasta and veggies and return to the pan. Add the sauce and stir through. Season with plenty of black pepper and garnish with parsley to serve.

Brendon’s Tips: Broccoli stems are packed with iron, calcium and vitamins and this dish makes use of them in a fun way. Feel free to experiment with your favourite veggies or even some fried bacon strips. Any leftovers can be turned into a delicious Mac’n’cheese slice for lunch next day. Simply layer the mixture in an oiled baking dish, top with grated cheese, breadcrumbs and bake until cheese has melted. When cool, slice into squares and pack into lunch boxes.

Check out more recipes at and follow my food adventures on Instagram @brendonthesmilingchef.


Request permissions to reuse this article

Similar articles

A freedom of spirit

Thea Kurniawan | 24 May 2017

I know many inspiring women who have faced the odds to succeed in their respective missions, but none have captivated me in the way Elena Reidy has.

My mother’s story

Susie Hii | 24 May 2017

My mother, Angela Yong, passed on to us the most enduring gift – faith. She had inherited her faith from the British nuns who looked after her in a children’s home.

A living law

Lindy McNamara | 24 May 2017

As director of Adelaide Archdiocese’s Tribunal, Sue Rivett’s role is to adjudicate on marriage annulment applications. As a woman whose own marriage broke down, she’s able to bring empathy from her own experiences to the task.

Empowering women as 
mothers and leaders

Michael McVeigh | 24 May 2017

Can a mother really have a successful career and a happy family life? 
Prue Gilbert knows it’s possible if workplaces allow it. 
A mother of three herself, Prue is working with organisations across the country to support women in remaining in the workforce.

Helping girls build a more inclusive future

Caitlin Hardy | 24 May 2017

Nicole Christensen is the principal at Monte Sant’Angelo Mercy College in North Sydney. One of her students, Caitlin Hardy, interviews her about what it means to be a female leader in education.

This website uses cookies to give you the best, most relevant experience.

Using this website means you are okay with this.

You can change your cookies settings at any time and find out more about them by following this link