For the topping (optional)

  • 3 slices white bread (about 125g)
  • 1 small bunch of basil leaves
  • 1 tsp olive oil
  • 25g mixed nuts or seeds, such as pumpkin seeds, pine nuts and almonds, for the topping


  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Tip the milk, butter and flour into a large saucepan and bring to a simmer, whisking continuously until you have a smooth, thick sauce, about 3-4 mins. Don’t worry if there are a few lumps – the sauce will be blended later. Season well, then add the mustard, both cheeses and spinach.

  • STEP 2

    Meanwhile, cook the pasta in boiling salted water for 5 mins. Add the broccoli and continue cooking until the pasta is cooked through and the broccoli is soft. Drain.

  • STEP 3

    Transfer half the cooked broccoli to the cheese sauce. Whizz the cheese sauce until smooth, creamy and bright green using a hand blender (or stand mixer). Loosen with a splash of milk, if needed. Stir in the pasta, remaining broccoli and the peas and tip into a large baking dish.

  • STEP 4

    If making the topping, put the bread, basil, oil and half the nuts or seeds in a food processor and whizz to coarse, green crumbs. Scatter over the pasta along with the remaining nuts or seeds. Bake for 20-25 mins, until the topping is crunchy and the sauce is bubbling. Will keep in an airtight container in the freezer for up to three months.


Roll any leftover cold mac ‘n’ cheese into walnut-sized balls and coat in flour, beaten egg and breadcrumbs. Put in a roasting tin, drizzle with sunflower oil and bake at 220C/200C fan/gas 8 for 10 mins. Give the tin a shake and bake for 10-15 mins more until crisp and golden.

Listen to this recipe

Listen to the super-green mac 'n' cheese Cookalong episode of the BBC Good Food podcast to hear Cassie Best talk you through a step-by-step guide to making her super-green twist on the classic mac 'n' cheese. Listen on Spotify now.

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