A rich, bubbling macaroni cheese packed with tender cauliflower, broccoli florets, and wilted cavolo nero under a sharp, golden cheddar crust.

Ingredients

Pasta & Pantry

• 150g–200g dried macaroni
• 1–2 tbsp butter (or cooking oil)
• 1–2 tbsp plain flour
• 300ml milk (or vegetable stock / pasta cooking water)
• Salt and coarse black pepper

Aromatics & Spices

• 3–4 cloves garlic, finely minced
• Pinch of chili flakes, cayenne pepper, or a dash of mustard (optional)

Harvest Veg

• Some broccoli and cauliflower, chopped into bite-sized florets - I used about half a whole one of each (but they were huge!)
• Some kale and cavolo nero, thick central stems stripped and leaves roughly shredded - I used about two handfuls of each

Cheese

• 400g mature cheddar (or cheese of choice // use less/more if desired), grated and divided into 3/4 for sauce and 1/4 for topping

Method

1. One-Pot Boil: Bring a large pot of salted water to a rolling boil. Add the dried macaroni and set a timer according to packet instructions (usually 8–10 minutes total). With 4 minutes remaining, add the cauliflower and broccoli florets. With 1 minute remaining, submerge and stir in the shredded kale and cavolo nero to wilt. Drain through a colander, reserving 2–3 tablespoons of the hot cooking water, and set aside.
2. Garlic Cheese Sauce: Place the empty pot back onto medium heat. Melt the butter (or heat oil) and sauté the minced garlic for 30–45 seconds until fragrant without browning. Whisk in the flour to form a smooth roux and cook on low for 1 minute. Gradually pour in the milk in small splashes, whisking continuously, then simmer gently for 2 minutes until glossy and thickened.
3. Cheese & Season: Turn off the heat. Fold in 3/4 of the grated cheese until fully melted. Season generously with salt, coarse black pepper, and chili flakes or mustard.
4. Combine: Tip the drained macaroni, florets, and greens into the sauce, folding gently to coat evenly. Loosen with a splash of reserved pasta water if needed.
5. Grill or Bake:
   • Grill method (quickest): Transfer to an ovenproof dish (or leave in the pot if oven-safe), scatter the remaining 1/4 cheese (or cheese & breadcrumb mix - see the notes) over the top, and grill on high for 4–5 minutes until bubbly and golden.
   • Oven bake method: Bake at 200°C (180°C fan / Gas Mark 6) for 15 minutes until browned and crusty.

Notes

• Veg Flexibility: Any hardy greens work well here — try Swiss chard or spinach (add spinach in the final 30 seconds of boiling).
• Make Ahead: Assemble through Step 4, top with the remaining cheese, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the oven bake time if cooking straight from the fridge.
• Other Cheeses: Other cheeses exist and work beautifully with bitter greens like kale and cavolo nero, such as a nice stilton or gorgonzola (replace about a third to half of the cheddar with blue to prevent it becoming overpowering) or topping with a tasty 50:50 mix of finely grated parmesan and panko breadcrumbs for a nice sharp, nutty umami crunch.