Mac and Cheese

  • 21 May - 27 May, 2022
  • Mag The Weekly
  • Cookery


• 226 g chickpea rotini

• 4 cups broccoli florets

• 1 tablespoon organic butter

• 1 cup unsweetened almond milk

• 1 spreadable cheese wedge

• 1½ cups shredded cheddar cheese

• 1 handful chopped baby spinach

• Sea salt and pepper, to taste


Bring a large pot of water to a boil. Add the chickpea rotini pasta, return to a boil and cook for a total of 10 minutes, adding in the broccoli florets at the four-minute mark. Drain the pasta and broccoli. In the same large pot over low/medium heat, add butter, milk, salt and pepper. Once the butter has melted add in the drained pasta and broccoli, spreadable cheese wedge and shredded cheddar cheese. Let the cheese melt a little, for about 30 seconds. Use a spoon to stir everything together until the pasta is well coated with cheese, adding more cheese if needed. Add in the chopped baby spinach and toss until wilted. Serve immediately with additional salt, pepper and chilli flakes, if needed.