Green Mac and Cheese

Green Mac and Cheese, this recipe may not be traditionally Italian, but it delivers beautifully on flavour. Think of it as a dish inspired by Italian classics, reminiscent of a comforting pasta al forno, with a fresh green twist.

It’s also a clever way to incorporate more greens into your meals without compromising on indulgence. Few dishes offer the same level of comfort as a classic mac & cheese, and while simple in essence, the key to elevating it lies in the cheese.

For this recipe, we recommend using Grana Padano PDO 16 Months to bring depth, richness, and a beautifully rounded flavour.

Recipe adapted from the Grana Padano Consortium, with credit to Chef Danilo Cortellini. Need more inspiration? Visit www.granapadano.it

Ingredients

For the filling:

400g of conchiglie or shell pasta
250g of asparagus
150 g of broad beans
300 g of silverbeet
250 g of broccoli
1 onion, chopped
1 lemon, optional
30 g of toasted hazelnuts
300 g of grated Zanetti Grana Padano PDO 16 Months
2 garlic cloves
180 g of diced fiord latte mozzarella
3 tbsp of olive oil

For the Grana Padano béchamel:

500 ml of milk (warm, if possible)
40 g of butter
40 g of plain flour
150 g of grated Zanetti Grana Padano PDO 16 Months
Salt and pepper to taste
Nutmeg to taste

Cooking Instructions

Step 1: Prep & Cook Vegetables

01
Wash, trim, and chop all vegetables. Remove woody asparagus ends and separate silverbeet stalks.
02
Sauté asparagus in olive oil with whole garlic cloves for extra flavour.
03
Blanch remaining vegetables in salted boiling water for 2–3 minutes, then drain.
04
Caramelise onion in olive oil with a pinch of salt until soft and golden.
05
Blend the onion with half the cooked vegetables into a smooth green purée (add a little water if needed).

Step 2: Make Grana Padano Béchamel

01
Melt butter in a saucepan, add flour, and cook for 2 minutes until golden (roux).
02
Gradually whisk in milk and bring to a boil. Cook for 2 minutes until smooth and creamy.
03
Remove from heat, stir in grated Grana Padano cheese, and season with salt, nutmeg, and black pepper.

Step 3: Combine Pasta & Sauce

01
Cook pasta in salted boiling water until al dente. Drain, reserving some pasta water.
02
Mix pasta with béchamel, green purée, cooked vegetables, diced mozzarella, and extra Grana Padano.
03
Add a splash of pasta water if needed for a creamy consistency.
04
Transfer to a baking dish and top with grated Grana Padano.

Step 4: Bake & Serve

01
Bake at 180°C (350°F) for 25–30 minutes until golden and bubbling.
02
Let rest briefly, then serve topped with toasted hazelnuts and optional lemon zest.

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Ingredients

Grana Padano PDO 16 Months

Cooking Instructions

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