Green mac and cheese

Green mac and cheese

Green mac and cheese
  • Low phosphate
  • Low potassium
  • Low salt
  • Vegetarian
  • Main meal
  • British
  • 1 hour or less
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Packed with flavour, but low in salt, potassium, and phosphate.

Chef

Lizzie Morey
Lizzie Morey

Kidney Kitchen Chef

This comforting, wholesome twist on mac and cheese is a delicious way to get more greens into the whole family.

Ingredients

300g macaroni

60g unsalted butter

1 teaspoon mustard powder

Grind of black pepper

45g plain flour

1 zero-salt vegetable stock cube, made up with 250ml boiling water

250g crème fraîche

1 teaspoon nutmeg

½ teaspoon paprika

100g cheddar cheese, grated and divided into 75g and 25g

50g breadcrumbs

150g each of frozen spinach, peas and cabbage

Method

  1. Step 1

    Preheat oven to 190°C / 170°C fan / gas mark 5. Bring a pan of water to the boil and cook macaroni for 2 minutes less then stated on the packet (it will continue to cook in the oven). When cooked, remove from heat, drain and put in a bowl.

  2. Step 2

    Using the same pan, melt the butter over a medium heat and stir in the flour, mustard powder and black pepper. Mix the stock and crème fraîche together, then using a whisk, slowly add into the flour mix, whisking the entire time until fully mixed and starting to thicken. Once slightly thickened, stir in 75g of cheddar, the nutmeg and paprika and stir until cheese has melted. Remove from heat.

  3. Step 3

    Add the frozen vegetables into the sauce, then blitz, using either a stick blender, liquidiser or food processor, until smooth.

  4. Step 4

    Add the pasta into the green sauce and mix thoroughly. Tip into an ovenproof dish and sprinkle the remaining 25g of cheddar and breadcrumbs on top.

  5. Step 5

    Bake in the oven for 20–25 minutes until golden. Remove from oven and serve.

Food facts

Serving sizes are based on adult portions.

Toddler (age 1-4): ¼

Young child (age 5-9): ½

Older child (age 10-13): ¾

Teenagers (14+): 1

Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small. We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.

Pasta is the main source of carbohydrate in this recipe, and the value has been provided for those trained in insulin adjustment.

Although this recipe includes vegetables that haven’t been pre-boiled, it remains low in potassium when following ingredient quantities and serving sizes. It is also low in phosphate, but does contain some, mainly from the cheese and crème fraîche, so if you have been prescribed a phosphate binder, take as directed.

This recipe provides a source of protein. If you have been advised to eat more protein, eat higher protein options at other meals that day. If you have been advised to have less, choose foods with less protein at other meals.

This dish is high in energy and ideal for those with a poor appetite, individuals looking to gain weight, or growing children who need extra nourishment.

To increase the dish’s fibre content, use wholemeal pasta. The recipe is high in calories, so for those looking to reduce their intake, using half-fat crème fraîche can be a lighter option.

Use gluten-free pasta and flour.

This recipe will keep for 3 days in the fridge if stored in an airtight container.

You can use any green vegetables for this, and even leftover cooked vegetables. Also try adding chilli flakes to spice things up a little!

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