Green Macaroni and Cheese

Green Macaroni and Cheese





  • 2 spring onions thinly sliced

  • 4 cups milk

  • 6 TBSP butter

  • ½ cup all purpose flour

  • 2 TSP Dijon mustard

  • 2 ½ cup grated aged white cheddar cheese

  • ½ cup cream cheese

  • 4 ½ cup dried wide egg noodles, or about ½ a bag

  • 1 romanesco broccoli cut into florets

  • 1 cup frozen peas

  • 2 cups kale, ribs removed and torn into bit sized pieces

  • 1 ½ cups fresh bread crumbs

  • ¼ cup almonds

  • 1 TBSP pumpkin seeds

  • 1 TBSP sunflower seeds

  • ¼ cup grated parmesan cheese

  • 1 large pinch crushed red pepper flakes (optional)

  • 1 lemon, zested

  • Salt and pepper to taste


  • Preheat the oven to 350 degrees.
  • In a heavy bottomed pot set over medium heat, saute spring onion with butter until onions have softened and slightly golden. Add in flour and cook for about 5 minutes, stirring continuously. Next, add in your milk and whisk continuously until the sauce has thickened about 3-4 minutes. Season with salt and pepper and then add mustard, cream and cheddar cheese.
  • Meanwhile in a large pot of salted water to a boil and the kale. Blanch kale until bright deep green color forms. Using a spider transfer blanched kale to the cheese sauce. Next, add in your romanesco broccoli florets and blanch for 3 minute. Using a spider remove half of the broccoli florets from the water and add to the sauce, then tip in the dried pasta and cook with remaining broccoli for 5 minutes. Remove from heat and drain thoroughly.
  • Using an immersion blender or high powered blender, blend until smooth. Stir in the pasta, peas and remaining broccoli. This mixture should be fairly soupy.
  • Transfer pasta mixture to a large 13 x 9” baking dish.
  • To make the topping combine bread crumbs, almonds, seeds, parmesan cheese, lemon zest and crushed red pepper flakes into a bowl of a blender or food processor and blend until a crumbly mixture forms and almonds are mostly ground.
  • Sprinkle crumb topping over the pasta and bake in the oven for 20-25 minutes until the topping is crunchy, golden brown and the cheese sauce is bubbling.

Recipe Video