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Mac 'n' Greens

How do you make mac ‘n’ cheese even better? Swap the macaroni for Pastificio Carleschi’s gigli rigati and add lots of vibrant green veg. Top with breadcrumbs for extra crunch.


200g Pastificio Carleschi’s Einkorn Gigli Rigati pasta
200 g broccoli, cut into small florets
200 g green peas, frozen
3 tbsp butter
200 g leeks, chopped
2 garlic cloves, minced
200 g fresh baby spinach
½ tsp salt
Black pepper
3 tbsp white flour
600 ml full fat milk
150 g Cheddar cheese + 20 g extra to finish
Black pepper, to season
20 g breadcrumbs


1. Preheat the oven to 180ºC/160ºC fan/gas 4.
2. Bring a large saucepan of salted water to boil, add the Pastificio Carleschi’s Einkorn Gigli Rigati pasta, and cook for 5 minutes.
3. Add the broccoli and the frozen green peas to the pasta and cook for another 3 minutes. Drain and set aside.
4. Return the saucepan to the hob and heat 1 tbsp of butter over a medium heat and add the leeks and garlic. Cook for around 4 minutes until soft. Add spinach, season with salt and black pepper and cook for another 4 minutes, gently tossing and turning the spinach until it’s wilted. Remove from the heat and add the pasta, peas and broccoli to the leeks and spinach.
5. Prepare the cheese sauce. In a medium-size pot, melt the remaining 2 tbsp of butter, add the flour and cook for 1 minute. Slowly pour in the milk, stirring constantly for around 7 minutes until the sauce has thickened.
6. Remove from the heat, add the cheese, season with black pepper.
7. Pour the cheese mixture over the pasta with vegetables and mix until all the ingredients are well covered in it.
8. Spoon into 4 mini baking dishes or one large baking dish. Top with the breadcrumbs and Cheddar, bake for 20 minutes, until golden brown.
9. Remove from the oven and serve.