THE WASHINGTON POST – At the risk of sounding, well, obvious, sometimes the only thing I want is mac and cheese (or, with my apostrophes appropriately in place, ‘mac ‘n’ cheese’). You know how those cravings hit: You get a glimpse of a recipe or a dish and you can’t get the idea out of your head until it’s in your stomach.
What will it take to get from there to here?
That’s how I felt when I saw a recipe for a vivid green version of the dish in Jamie Oliver’s new cookbook, Ultimate Veg (Flatiron Books, 2020). Thankfully, it doesn’t require much effort: You puree cooked leeks, broccolini stalks and fresh spinach with milk, cheese and a little flour, mix it with cooked pasta and the fresh broccolini florets and bake it under a shower of sliced almonds.
What emerges, bubbling and toasty, practically demands you to resist. Just try. It lives up to the ideal and offers a bonus: the vegetables, some blended in so thoroughly only their vibrant colour remains, and some – those florets – lending a little extra fresh crunch every bite or two to offset that luxuriousness.
I’d call it kid-friendly, but I don’t have kids, and I suspect that its appeal might hinge on their attraction to – or revulsion at – the colour. Thankfully I’m all grown up, and I can’t get enough.
GREENS MAC ‘N’ CHEESE
Active: 30 minutes | Total: One hour
Leeks, broccolini and spinach add colour and nutrition to this cheesy pasta, which gets a dose of crunch from a toasted almond topping.
Half teaspoon kosher salt, plus more as needed
One large leek
One pound broccolini (may substitute broccoli)
Three tablespoons unsalted butter
Three garlic cloves, thinly sliced
Leaves from six stems fresh thyme
Two tablespoons all-purpose flour
Four cups reduced-fat (two per cent) milk, or more as needed
One pound dried elbow macaroni
One ounce Parmesan cheese, grated
Five ounces sharp cheddar cheese, grated
Four ounces (four cups packed) baby spinach leaves
Quarter teaspoon freshly ground black pepper, or more to taste
Two ounces (half cup) sliced almonds
Place a baking rack in the middle of the oven and preheat the oven to 350 degrees. Bring a large pot of generously salted water to a boil.
Meanwhile, cut off the bottom quarter-inch of the leek, removing the root, and the dark green, fibrous parts of the leek (where it starts to unfurl) and discard, compost or save for vegetable broth. Cut the remaining leek in half lengthwise.
Using just the white and light green parts, wash the leeks under running water, separating them to rinse in between the layers, until the water runs clear. Thoroughly pat dry and thinly slice.
Separate the broccolini florets from the stalks and chop the florets into bite-size pieces. Thinly slice the stalks. In a large ovenproof skillet or fireproof casserole set over medium heat, melt the butter. Add the leeks, broccolini stalks, garlic and thyme and cook, stirring frequently, until the vegetables are softened, about 15 minutes. Stir in the flour, then slowly stir in the milk. Cook, stirring frequently, until slightly thickened, five to 10 minutes.
Add the macaroni to the boiling water and cook for a minute or two less than the package instructions, until al dente. Drain.
While the pasta is cooking, stir the Parmesan and all but a few tablespoons of the cheddar into the sauce and mix well. Transfer to a blender (or use a handheld immersion blender), add the spinach and puree until smooth. (You may need to work in batches to avoid overcrowding the blender.) Stir in the half teaspoon salt and pepper, taste, and add more, if needed.
Return the sauce to the skillet or casserole and stir in the pasta and broccolini florets, loosening with a splash of milk, if needed. Sprinkle the remaining cheddar on top, along with the almonds.
Transfer to the oven and bake for about 30 minutes, or until golden and bubbling. Serve hot.
Calories: 480; Total Fat: 18g; Saturated Fat: 9g; Cholesterol: 45mg; Sodium: 360mg; Dietary Fibre: 6g; Sugars: 9g; Protein: 22g.