Green Mac & Cheese

Healthy Chowmien - thatindiancurry


- 300g Emmer Wheat Macaroni Pasta
-1l semi-skimmed milk
- 75g butter - 75g plain flour
- 2 tsp Dijon mustard
- 175g cheddar cheese, grated - 50g parmesan, grated
- 100g spinach, fresh or frozen
- 400g macaroni
- 1 broccoli (about 300g), broken into florets
- 100g frozen peas

For the toppings:
- 3 slices white bread (about 125g)
- 1 small bunch of basil leaves
- 1 tsp olive oil
- 25g mixed nuts or seeds, such as pumpkin seeds, pine nuts and almonds, for the topping


-Boil water, add salt & olive oil
-Add 1 cup emmer wheat pasta to the boiling water and let it cook for 1-2 minutes
-Stir gently until the pasta is cooked
-Rinse the cooked pasta in cold water and add some olive oil
-Heat the oven to 220C/200C fan/gas 7
-Add the milk, butter and flour into a large saucepan and bring to a simmer
-Add dijon mustard, cheddar cheese and spinach to the pan, mix it well
-Add the mixture to the blender, add the broccoli and blend the sauce until smooth
-For the topping, put the bread, basil, oil and half the nuts or seeds in a food processor and whizz to coarse green crumbs
-Add the cooked pasta to a bowl, add the broccoli and peas
-Add the sauce and mix it well
-Transfer it to a large baking bowl -Garnish with cheese and green crumbs and bake it for 20-25 minutes
-Serve hot

- In a large mixing bowl take 2 cup
   Original flour blend, ¼ tsp baking
   soda and 1 tsp baking powder and ¾ tsp
   salt. Mix well.
- Add 2 tbsp oil, ¼ cup curd and 1 tsp     
   garlic. Mix well
- Further, add water as required and
   knead to a smooth and soft dough.
- Grease the dough with oil, cover and
   rest for 2 hours.
- Meanwhile prepare garlic butter by
   mixing 3 tbsp butter, 1 tsp garlic and 2
   tbsp coriander. after 2 hours, knead the
   dough slightly to remove if any air
   present in the dough pinch a ball sized
- Gently roll to oval shape using a rolling
   pin. Make sure you do not make too thin
   nor thick and also keep the size in mind.
   It should not be larger than your tawa
- Grease with water over naan. Make sure
   you coat uniformly (helps naan to stick
   on tawa) furthermore, slowly flip over
   and put it on hot tawa. Remember, be
   gentle and put the water coated side
   down to tawa.
- Slightly press. This helps the naan to
   stick on to the tawa and when you flip
   the tawa upside down it will be intact.
- Now after a minute, flip the tawa upside
   down and cook naan directly on flame       till they turn golden brown.
- Also brush with some prepared garlic 
   butter mixed with coriander leaves.
   Gently scrape the naan from the bottom
   and remove.
- Finally, serve garlic naan hot with your   
   favourite curry like mattar paneer.