Recipe

Greens Mac Cheese and Charred Onions

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Greens Mac Cheese and Charred Onions

Even though we could have just gone with our DailyDish fab mac and cheese recipe we couldn't resist pumping up the jam with a greens version with charred caramelized baby onion and a Mexican style garlic sauce.




Ingredients to serve 2

  • 100g x Tenderstem Broccoli
  • 100g x Baby Spinach - long or thick stems removed
  • 100g x Peas
  • 6 x Baby Onions - halved then peeled
  • 15ml x Garlic Man Sauce
  • 50ml x DD Mexican Chunky Tomato Sauce
  • 125g x Penne Pasta
  • 50g x Grated Mozzarella
  • 150ml x DD White Cheddar Cream Sauce
  • Bowl of Ice Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 200g x Tenderstem Broccoli
  • 200g x Baby Spinach - long or thick stems removed
  • 200g x Peas
  • 12 x Baby Onions - halved then peeled
  • 30ml x Garlic Man Sauce
  • 100ml x DD Mexican Chunky Tomato Sauce
  • 250g x Penne Pasta
  • 100g x Grated Mozzarella
  • 300ml x DD White Cheddar Cream Sauce
  • Bowl of Ice Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring two large saucepans of salted water to the boil for use in Step 1 and preheat your oven to 220°C. Mix your garlic sauce and DailyDish Mexican Chunky Tomato Sauce in a medium mixing bowl.

Washing Instruction

Wash your hands well and tenderstem broccoli well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

When blanching baby spinach its always a good idea once its cooked and cooled to ring it out in a clean kitchen towel. In this way, the water won't leach into your bake or sauces.

Step 1 - Penne Pasta and Greens - See Gino's Tip

Cook your penne pasta in a large saucepan of salted, boiling water for 10-12 minutes until "al dente". Drain through a colander and allow to cool slightly before mixing in a large mixing bowl along with your DailyDish White Cheddar Sauce. Taste and season with salt and pepper. Once your water has come to the boil in your second large saucepan, cook your Tenderstem broccoli for 5-6 minutes, remove with a slotted spoon or tongs into your ice water. Then cook your peas for 2-3 minutes removing with a slotted spoon into your ice water and lastly your baby spinach for 1-2 minutes removing with a slotted spoon into your ice water.

Step 2 - Charred Onions and Garlic Sauce

Heat a large frying pan over med-high heat, once your pan is hot but not smoking fry your baby onions, cut side down, for 2-3 minutes until well caramelised or charred. Now reduce your temperature to medium and flip them over, add a few dashes of water and cook until your onions are halfway cooked, about 4-5 minutes.

Step 3 - Assembling your Green Mac

Once all your greens are cooked, mix them through your cheese sauce penne then transfer your mixture into a baking dish. Top with your garlic tomato sauce, charred onions and finally your grated mozzarella. Pop into the oven for 8-10 minutes until your sauce is hot and your cheese is gooey and gratinated.

To Serve

Divide your greens mac and cheese amongst your servings.