Green Thunder Summer Mac and Cheese
This Summer mac and cheese is a fresh, seasonal twist on a comforting classic. Al dente pasta is tossed with sweet peas and broccoli before being coated in a rich, creamy cheese sauce made with tangy Dijon mustard and bold Green Thunder cheese. Ba...
This Summer mac and cheese is a fresh, seasonal twist on a comforting classic. Al dente pasta is tossed with sweet peas and broccoli before being coated in a rich, creamy cheese sauce made with tangy Dijon mustard and bold Green Thunder cheese. Baked until golden and bubbling, it's everything you love about a traditional mac and cheese recipe, with a vibrant vegetable-packed upgrade.
Recipe created by @izzycooksstuff on Instagram
- Preheat the oven to 200°C (180°C fan) / Gas Mark 6.
- Bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than the pack instructions. Add the peas and chopped Tenderstem broccoli for the final minute of cooking. Drain and set aside.
- Meanwhile, melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 2-3 minutes, stirring continuously, until the mixture smells slightly nutty and biscuit-like.
- Gradually add the milk, whisking continuously to create a smooth sauce. For an extra smooth finish, remove the pan from the heat while adding the milk, then return it to the heat once combined.
- Simmer gently until the sauce reaches the consistency of double cream. If it becomes too thick, add a splash more milk.
- Remove from the heat and stir in the Dijon mustard, followed by three-quarters of the grated Green Thunder. Stir until melted and smooth, then season to taste with salt and black pepper.
- Add the cooked pasta, peas and broccoli to the cheese sauce and stir until evenly coated.
- Transfer the mixture to an ovenproof baking dish. Scatter over the remaining cheese.
- Bake for 15-20 minutes, or until golden, bubbling and lightly crisp on top.
- Leave to stand for a few minutes before serving. Enjoy!
- Preheat the oven to 200°C (180°C fan) / Gas Mark 6.
- Bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than the pack instructions. Add the peas and chopped Tenderstem broccoli for the final minute of cooking. Drain and set aside.
- Meanwhile, melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 2-3 minutes, stirring continuously, until the mixture smells slightly nutty and biscuit-like.
- Gradually add the milk, whisking continuously to create a smooth sauce. For an extra smooth finish, remove the pan from the heat while adding the milk, then return it to the heat once combined.
- Simmer gently until the sauce reaches the consistency of double cream. If it becomes too thick, add a splash more milk.
- Remove from the heat and stir in the Dijon mustard, followed by three-quarters of the grated Green Thunder. Stir until melted and smooth, then season to taste with salt and black pepper.
- Add the cooked pasta, peas and broccoli to the cheese sauce and stir until evenly coated.
- Transfer the mixture to an ovenproof baking dish. Scatter over the remaining cheese.
- Bake for 15-20 minutes, or until golden, bubbling and lightly crisp on top.
- Leave to stand for a few minutes before serving. Enjoy!
