The Ultimate Green Mac and Cheese Recipe: A Delicious Way to Eat Your Greens
Published on April 24th, 2025
Intermediate
If you're looking for a vibrant, flavour-packed twist on a classic comfort dish, this green mac and cheese recipe is the perfect choice. Combining the rich, gooey indulgence of traditional mac and cheese with fresh, nutrient-packed greens, this dish is not only satisfying but also a fantastic way to sneak more vegetables into your meal.
Whether you’re cooking for the family or looking for a new favourite midweek dinner, this healthy mac and cheese recipe UK style brings together seasonal vegetables, fresh herbs, and a hint of spice—all while keeping the prep straightforward. Plus, it's a brilliant choice for those aiming to enjoy a vegetable mac and cheese that feels hearty and wholesome.
Why You'll Love This Green Mac and Cheese
• A fresh take on a classic: Peas and asparagus add bursts of freshness to every bite.
• Quick and easy: Perfect for busy evenings, especially if you use pre-made Béchamel sauce.
• Kid-friendly: A fun and sneaky way to get kids to eat their greens.
• Great for leftovers: Reheats beautifully for lunch the next day.
Ingredients (Serves 4)
- 30g panko breadcrumbs
- 30g Parmigiano Reggiano, finely grated
- 1 tsp Ottolenghi Aleppo & Other Chillies (optional)
- 200g extra mature Cheddar cheese, grated
- 350g macaroni
- 230g asparagus, chopped into 2cm lengths
- 200g peas (fresh or frozen)
- 35g unsalted butter
- 3 tbsp plain flour
- 500ml whole milk
- 145g green pesto with basil
- Zest of 1 unwaxed lemon
- Fresh basil leaves, to garnish (optional)
Instructions
- Start by combining the panko breadcrumbs, grated Parmigiano Reggiano, a pinch of chilli flakes (if using), and 50g of the Cheddar cheese. Set this mix aside—it will create that irresistible golden crust once grilled.
- Bring a large pan of salted water to a boil. Cook the macaroni according to the packet’s shortest cooking time. Three minutes before the pasta is done, toss in the chopped asparagus and peas. Once cooked, drain everything through a colander and set aside.
- In an ovenproof sauté pan or shallow flameproof casserole, melt the butter over medium heat. Whisk in the flour and cook for about a minute until it turns golden. Gradually add the milk, whisking continuously until smooth and thickened. Take the sauce off the heat and stir in the remaining 150g Cheddar, the green pesto, and the lemon zest. Season to taste.
- Stir the cooked pasta and vegetables into the cheesy green sauce until well coated. Sprinkle the breadcrumb topping evenly across the surface. Place the pan under a medium grill and cook for 8–10 minutes, or until golden and bubbling. Let it rest for 5 minutes before garnishing with fresh basil.
Tips for a Perfect Vegetable Mac and Cheese
• Shortcut option: Short on time? Use a ready-made Béchamel sauce and simply stir in the cheese, pesto, and lemon zest.
• Add protein: Stir through cooked chicken or tofu to make it a more filling meal.
• Make it gluten-free: Swap the flour for gluten-free flour and use gluten-free pasta and breadcrumbs.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
A Healthier Take on Comfort Food
This green macaroni and cheese is not only full of colour and texture but also brings extra nutrition to your plate thanks to the peas, asparagus, and basil. Swapping traditional mac and cheese for this healthy mac and cheese recipe UK inspired version is a win for anyone looking to enjoy comfort food with a veggie-packed upgrade.
Perfect for spring and summer gatherings or simply as a satisfying family dinner, this dish is sure to become a new go-to.
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