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🍽️ Mac and Cheese Verde con Brócoli

660 kcal · 30 min · 4 raciones

Ingredientes

• Espinaca 100 g
• Brócoli 1 unidades
• Cebollas, amarillas 1 unidades
• Dientes de ajo 1 unidades
• cheddar 250 g
• Sal 1 Pizca
• Maccaroni 500 g
• Mantequilla 4 Cda
• Harina de trigo, tipo 405 2 Cda
• Leche 1 L
• Parmesano, rallado 4 Cda
• Pimienta, negra molida 1 Pizca
• Nuez moscada, molida 1 Pizca
• Almendras, en lascas 4 Cda

Preparación

1. 1. Wash the spinach thoroughly and let it drain. Wash the broccoli, separate about 20–30 small florets, peel the core if necessary and chop it into coarse cubes. Halve the onions, peel them and chop them. Peel the garlic and chop it finely. Grate the cheddar coarsely.
2. 2. Bring approx. 5 l of salted water to a boil in a large pot. Cook the macaroni in the boiling water for approx. 9 minutes al dente. After about 5 minutes, add the broccoli florets and cook them together until done. Drain in a sieve and let it drain.
3. 3. Melt the butter in a pot over high heat and sauté the broccoli stems, onions and garlic for approx. 3 minutes. Dust with flour, stir well and deglaze with milk. Let the sauce simmer for about 10 minutes until it thickens slightly.
4. 4. Add the spinach to the hot sauce and let it wilt for approx. 1 minute. Puree the sauce finely, then stir in the cheddar and parmesan and let them melt. Season with salt, pepper and nutmeg.
5. 5. Preheat the oven to 180 °C (convection). Mix the macaroni and broccoli florets in the pot with the green broccoli-cheddar sauce and adjust the seasoning. Place in a baking dish and bake for approx. 10–15 minutes.
6. 6. In the meantime, heat a pan over medium heat and toast the almond slices without fat for approx. 2 minutes until golden brown. Remove the green mac and cheese with broccoli from the oven, sprinkle with the almonds and serve. Enjoy your meal!

Nutrición por ración

• kcal: 660
• Protein: 27 g · Fett/Fat: 32 g · Carbs: 66 g