Jacqueline'S Grown Up Macaroni Recipe

Name: Jacqueline'S Grown Up Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: topping; 1 cup or so of chopped broccoli; 2 or 3 (depending on size) slices of stale bread, toasted; 2 large cloves garlic smashed and peeled; 1/4 cup pine nuts, walnuts, pecans or a mix or whatever is in the cupboard; 1 tablespoon olive oil; 1 dash salt; cheesy macaroni; 8 ounces macaroni or other small pasta (I like orecchiette); 1 14 oz can of tomatoes, drained well; 3 handfuls fresh spinach or chard or arugula; 3 ounces hard sharp cheese, grated, divided; a mix of gruyere and parmesan is good but use what you have (it will probably make a packed and heaped cup by volume); 3 ounces chevre or soft feta; 1/3 cup sour cream; pepper

Servings: persons

topping
1 cup or so of chopped broccoli
2 or 3 (depending on size) slices of stale bread, toasted
2 large cloves garlic smashed and peeled
1/4 cup pine nuts, walnuts, pecans or a mix or whatever is in the cupboard
1 tablespoon olive oil
1 dash salt
cheesy macaroni
8 ounces macaroni or other small pasta (I like orecchiette)
1 14 oz can of tomatoes, drained well
3 handfuls fresh spinach or chard or arugula
3 ounces hard sharp cheese, grated, divided; a mix of gruyere and parmesan is good but use what you have (it will probably make a packed and heaped cup by volume)
3 ounces chevre or soft feta
1/3 cup sour cream
pepper

1
Preheat oven to 350. Put macaroni on to boil.
2
Put all topping ingredients into a food processor and blend till it makes a moist mass; put in a bowl and set aside. It will look like a lot; that is good.
3
Blend tomatoes and greens in the now empty food processor. In a bowl mix sour cream, chevre, and most of the grated cheese (hold back a bit to sprinkle on top). Stir the tomato and spinach mix through till it is all creamy looking. Add the now drained pasta. Add pepper. I like a lot of pepper. Put in a baking dish big enough to hold it all. Dump the broccoli crumb mixture over the top, smooth out and press down. Sprinkle over it the cheese you have left and another drizzle olive oil if it looks dry.
4
Bake for 15 or 20 minutes, till it crisps a bit over the top, and the macaroni bubbles a little at the edges, but don't let it get too brown.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: topping, 1 cup or so of chopped broccoli, 2 or 3 (depending on size) slices of stale bread, toasted, 2 large cloves garlic smashed and peeled, and more.

Yes, Jacqueline'S Grown Up Macaroni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jacqueline'S Grown Up Macaroni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions