Mac & Greens
with Garlic Crumb Topping
Mac ‘n’ cheese is pretty much the best meal ever, but sometimes you want something a little bit better for you. Enter this jazzed up version, with loads of green veggies plus a crunchy cheesy crumb topping to finish it off. It’s all the comfort of the classic, with an extra dash of nutrition!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 head
broccoli
1 bunch
spring onion
1 bag
salad leaves
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 pinch
chilli flakes
½ packet
Plant-Based Cream
(Contains Soy; )
1 sachet
vegetable stock powder
1 sachet
Garlic & Herb Seasoning
2 clove
garlic
1 packet
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
½ packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
3 tsp
plain flour
(Contains Gluten; )
¼ cup
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Cut broccoli into small florets. Finely chop garlic. Thinly slice spring onion.
• Add fusilli and broccoli to the boiling water and cook for 8 minutes, until broccoli is tender and pasta is 'al dente'. • Place salad leaves in the colander and drain fusilli and broccoli over the salad leaves.
TIP: This is an easy way to wilt the spinach!
• Meanwhile, heat a drizzle of olive oil in a medium frying pan over medium-high heat. Cook panko breadcrumbs (see ingredients) and a pinch of chilli flakes (if using), until golden, 2-3 minutes. • Add garlic and cook, until fragrant, 30 seconds. Transfer garlic crumb to a bowl and season.
• When the pasta has finished cooking, return the saucepan to medium heat. Add the butter and heat for 30 seconds or until melted. Add the plain flour and cook, stirring, for 1 minute. • Slowly pour in the milk and plant-based cream (see ingredients), then whisk to combine. Cook, stirring continuously, for 1 minute or until thickened slightly. • Add vegetable stock powder, garlic & herb seasoning, shredded Cheddar cheese, 1/2 the grated Parmesan cheese and a good pinch of pepper, then stir until well combined and cheese has melted.
TIP: Loosen with a dash more milk if the sauce looks too thick.
• Add drained fusilli, broccoli and salad leaves to the cheesy sauce, then toss to coat. • Stir through spring onion and season to taste with salt and pepper.
• Divide mac and greens between bowls and top with remaining Parmesan cheese and a sprinkling of garlic crumb. Enjoy!