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.
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!
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Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
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
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Red Devil brings a fiery depth of flavour to this smoke-kissed cheeseburger. Hot Honey glazed bacon adds a touch of sweetness that perfectly complements the cheese's warming chilli kick. A bold barbecue favourite sure to delight your guests.
