Pork
Psst! Our creamy, delicious Mac ’n’ cheese… is suddenly a healthy feast for the family! A wholesome spin on the family favourite means an extra dose of veggies without even trying - winner!
No pork option - replacement is smoked turkey.
Gluten friendly option - pasta is replaced with GF pasta.
No pork option - replacement is smoked turkey.
Gluten friendly option - pasta is replaced with GF pasta.
1. Set oven to 250ºC and boil the kettle.
Cook pasta in a saucepan of boiling water until al dente. Drain, reserve 1 cup pasta water.
Trim, rinse and chop spinach, set aside.
2. Heat a large pan with 1 tbsp oil over medium heat. Chop and add onion, cook until softened. Chop cauliflower and rosemary leaves (1 tbsp) and crush garlic. Add to pan with 1 1/2 cup hot water and 2 stock cubes. Cover and cook for 8-10 minutes, or until soft.
3. Combine 2 tbsp olive oil, 1 tbsp vinegar, 2 tsp mustard, salt and pepper in a serving bowl.
Roughly chop (or tear) lettuce leaves, slice cucumber. Toss in bowl with dressing. Set aside.
4. Add 1/4 cup milk (see notes) and half of the cheese to cauliflower pan, blend until smooth using a stick mixer.
Fold through spinach and pasta, add reserved pasta water to desired consistency. Season to taste with salt and pepper.
5. transfer pasta mixture into an ovenproof dish, top with prosciutto and remaining cheese.
Place in the oven for 6-8 minutes, or until golden.
6. Serve mac ’n’ cheese sprinkled with chopped chives at the table alongside the dressed side salad.
Notes:
If not using milk, use extra reserved pasta water to thin the sauce (we used 1/2 cup). Add 1/2 tsp ground nutmeg to cauliflower sauce.
No pork option - replacement is smoked turkey.
Slice and fold through pasta and sauce.
Gluten friendly option - pasta is replaced with GF pasta.
2. Heat a large pan with 1 tbsp oil over medium heat. Chop and add onion, cook until softened. Chop cauliflower and rosemary leaves (1 tbsp) and crush garlic. Add to pan with 1 1/2 cup hot water and 2 stock cubes. Cover and cook for 8-10 minutes, or until soft.
3. Combine 2 tbsp olive oil, 1 tbsp vinegar, 2 tsp mustard, salt and pepper in a serving bowl.
Roughly chop (or tear) lettuce leaves, slice cucumber. Toss in bowl with dressing. Set aside.
4. Add 1/4 cup milk (see notes) and half of the cheese to cauliflower pan, blend until smooth using a stick mixer.
Fold through spinach and pasta, add reserved pasta water to desired consistency. Season to taste with salt and pepper.
5. transfer pasta mixture into an ovenproof dish, top with prosciutto and remaining cheese.
Place in the oven for 6-8 minutes, or until golden.
6. Serve mac ’n’ cheese sprinkled with chopped chives at the table alongside the dressed side salad.
Notes:
If not using milk, use extra reserved pasta water to thin the sauce (we used 1/2 cup). Add 1/2 tsp ground nutmeg to cauliflower sauce.
No pork option - replacement is smoked turkey.
Slice and fold through pasta and sauce.
Gluten friendly option - pasta is replaced with GF pasta.
Macaroni pasta 1 packet (500g)
English spinach 1 bunch
Brown onion 1
Cauliflower 1
Rosemary 1 sprig
Garlic 2-3 cloves
baby cos lettuce 1
Lebanese cucumber 1
Grated Cheddar cheese 1 packet (200g)
Prosciutto 1 packet
Chives 1/2 bunch
From your pantry:
olive + oil (for cooking), salt, pepper, chicken stock cubes (2), white wine vinegar, wholegrain mustard, milk (optional)
English spinach 1 bunch
Brown onion 1
Cauliflower 1
Rosemary 1 sprig
Garlic 2-3 cloves
baby cos lettuce 1
Lebanese cucumber 1
Grated Cheddar cheese 1 packet (200g)
Prosciutto 1 packet
Chives 1/2 bunch
From your pantry:
olive + oil (for cooking), salt, pepper, chicken stock cubes (2), white wine vinegar, wholegrain mustard, milk (optional)
