It’s family meal night tonight within our collaboration series with Jesse Jenkins, A.D.I.P!
A Big ‘Green’ Mac & Cheese is a classic meal that Jesse’s wife and he often enjoy with their kids. A good pinch of Maldon Salt in the breadcrumb topping takes it to another level – and it’s easy to scrape aside for the kid’s portions if you have very little ones.
- Cook the pasta for about a minute less than the packet instructions. Jesse then rinses it so it stops cooking, lightly coat it in olive oil and set aside.
- For the topping – mix the breadcrumbs, grated cheese, olive oil, and a pinch or two of Maldon Salt.
- Blend the greens in a food processor or blender with the ice. The frozen peas and ice cubes add moisture while keeping the mixture cool as it blends. You want the greens to stay as vibrant as possible. If you want a very smooth texture for the greens (sometimes easiest with kids) just add a little water as you blend.
- Make a roux by cooking the butter and flour on a medium heat, stirring as you go. When it’s golden brown and the flour is fully mixed through add half the milk and whisk into the roux. When it becomes thick add the remaining milk and cheese. Stir until the cheese is melted then add the greens and cooked pasta.
- Transfer to a baking tray or keep in the pan if it’s oven-safe.
- Sprinkle all over with the bread crumb mix – bake at 225 for 10-15 minutes.
- Serve immediately.
