This recipe takes a much-loved classic and adds fresh herbs, lemon zest and good dose of green vegetables for a slightly more sophisticated end-result, with all the hearty warmth of a traditional mac’n’cheese.

Recipes, styling & photos Emma Boyd

Serves 8, Prep Time 25 minutes, Cook Time 50 minutes

2 tbsp olive oil

2 large onions, finely chopped

1 leek, thinly sliced

6 cloves garlic, thinly sliced

zest 1 lemon

½ tsp chilli flakes, optional

½ cup parsley, finely chopped

1½ tbsp rosemary, finely chopped

50 g butter

¼ cup flour

3 cups milk

½ cup cream (or use milk)

1 x 120 g bag spinach, steamed, drained

150 g Colby, coarsely grated

75 g Parmesan, finely grated

500 g pasta (I used rigatoni)

300 g broccoli, cut into little florets

2 cups sourdough breadcrumbs

Preheat the oven to 180°C. Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat and sauté the onions, leek and garlic. Once soft and translucent add the lemon zest, chilli flakes and the herbs, cook for a further two minutes then remove from the heat and set aside. Take your time here. The longer you cook it the sweeter it becomes.

For the cheese sauce, in a heavy-bottomed saucepan melt the butter, then add in the flour and whisk to combine. Cook for a minute or two before slowly pouring in the milk, whisking as you go to avoid any lumps. Add in the cream and whisk continuously until it is thick and smooth. Remove from the heat. Using a stick blender, puree the spinach then stir this through the white sauce along with one third of both cheeses. Set aside.

Cook the pasta as per packet instructions, then remove with a slotted spoon into a colander to drain. Put the broccoli florets into the pasta water and cook for 2 minutes or until just cooked. Run under cold water then drain well and add to the white sauce along with the pasta. Season with sea salt and freshly ground black pepper and mix well.

Tip the pasta into an oven-proof dish, top with the breadcrumbs and the remaining cheese then drizzle with olive oil and bake for 30 minutes or until golden and bubbly. Serve with a crisp green salad.