HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDouble Cheese Mac & Greens
Double Cheese Mac & Greens

Double Cheese Mac & Greens

with Garlic & Pine Nut Crumb Topping

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Mac ‘n’ cheese is pretty much the best meal ever, but sometimes you want something a little bit better for you. Enter this jazzed up version, with loads of green veggies plus a crunchy cheesy crumb topping to finish it off. It’s all the comfort of the classic, with an extra dash of nutrition!

Allergens:GlutenTree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 head


2 clove


1 bunch


1 bunch

spring onion

1 packet


(ContainsGlutenMay be presentSoy, Egg)

1 bag

baby spinach leaves

1 packet

pine nuts

(ContainsTree NutsMay be presentSoy, Gluten, Peanuts, Sesame, Milk)

¼ packet

panko breadcrumbs

(ContainsGlutenMay be presentSoy, Peanuts, Sesame, Milk, Tree Nuts)

1 pinch

chilli flakes

1 block

Cheddar cheese


½ packet

grated Parmesan cheese


Not included in your delivery

olive oil

20 g



1 tbs

plain flour


¾ cup



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4300 kJ
Fat40.6 g
of which saturates22.2 g
Carbohydrate106 g
of which sugars12.2 g
Dietary Fibre0 g
Protein53.9 g
Cholesterol0 mg
Sodium1060 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Finely chop the parsley. Thinly slice the spring onion. Grate the Cheddar cheese.


Add the fusilli to the boiling water and cook for 5 minutes. Add the broccoli and cook for a further 3 minutes until just tender. Place the baby spinach leaves in a colander and drain the fusilli and broccoli over the spinach leaves. TIP: This is an easy way to wilt the spinach!


While the pasta is cooking, heat a drizzle of olive oil in medium frying pan over a medium-high heat. Add the pine nuts, panko breadcrumbs (see ingredients list) and a pinch of chilli flakes (if using). Cook for 2-3 minutes or until golden. Add the garlic and cook for 30 seconds or until fragrant. Transfer to a bowl, add the parsley and a good pinch of salt and pepper and stir to combine.


Once the pasta has finished cooking, return the empty saucepan to a medium heat. Add the butter and heat for 30 seconds or until melted. Add the plain flour and cook, stirring, for 1 minute or until the ‘raw’ smell has cooked off. Slowly pour in the milk and whisk to combine. Cook, stirring continuously, for 1 minute or until thickened slightly, then add the salt, grated Cheddar cheese, grated Parmesan cheese (see ingredients list) and a pinch of pepper and keep stirring until the cheese has melted into a smooth sauce. Loosen with a dash more milk if the sauce looks too thick.


Add the drained fusilli, broccoli and baby spinach leaves to the cheesy sauce and stir to coat. Stir through the spring onion and season to taste with salt and pepper.


Divide the double cheese mac and greens between bowls and top with a sprinkling of the garlic and pine nut crumb.