Ingredients

  • Macaroni 250g
  • SpinneysFOOD Organic Tenderstem Broccoli 300g
  • Whole milk 310ml
  • Single cream 250ml
  • SpinneysFOOD Grated Cheddar 240g
  • Finely grated Parmesan 160g
  • SpinneysFOOD Sea Salt To taste
  • SpinneysFOOD Whole Black Peppercorns To taste
  • Garlic clove 1
  • SpinneysFOOD Fresh Thyme 3 sprigs
  • Panko breadcrumbs 100g
  • SpinneysFOOD Zaatar 3 tbsp
  • Unsalted butter 40g

Nutrition (Per serving)

  • Calories 805
  • Fat 34.8g
  • Saturates 21.5g
  • Protein 46.2g
  • Carbs 78.1g
  • Sugars 7.4g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Za’atar broccoli mac and cheese

Arabic 5 Mins Prep · 25 Mins Cook


  1. Preheat the oven to 200ºC, gas mark 6.
  2. Cook the pasta in a large saucepan of salted boiling water for 8 minutes.
  3. Roughly chop the broccoli, then add it to the salted water along with the macaroni (or rigatoni) and cook for a further 2 minutes or until tender.
  4. Drain and return to the saucepan with the milk, cream, Cheddar, Parmesan, salt and pepper. Reduce the heat to low and keep stirring to coat. 5 Divide the macaroni mixture between two 1½L-capacity ovenproof dishes.
  5. Crush the garlic clove and chop the thyme.
  6. Combine the panko breadcrumbs (or fresh breadcrumbs), garlic, za’atar, thyme and butter in a bowl and sprinkle over the pasta.
  7. Bake for 15 minutes or until golden and crunchy.