Turmeric Macaroni and Cheese

Ingredients

• 200 g (2 cups)uncooked pasta shells
• 90 g (1 cup)broccoli florets
• 14 g (1 tablespoon)butter
• 8 g (1 tablespoon)plain flour
• 300 ml (1¼ cups)milk
• 115 g (1 cup)freshly grated extra-mature Cheddar cheese
• ½ teaspoonground turmeric
• 2 teaspoonsyellow mustard
• 5 g (1 tablespoon)nutritional yeast (optional)
• ½ teaspoonsalt

Instructions

1. 1

   Cook pasta and broccoli

   Bring at least 1.9 litres (8 cups) of water to the boil in a saucepan. Add ½ teaspoon of salt, then the pasta shells. Cook them for 2 minutes less than the packet directs, add the broccoli and cook both together for 2 minutes. Drain and set aside.

2. 2

   Melt the butter

   Put the butter in a small saucepan over a medium heat.

3. 3

   Cook the roux

   Once the butter has melted, whisk in the flour. Keep whisking as the mixture cooks for about 30 seconds.

4. 4

   Simmer the milk

   Pour in the milk and bring it to a gentle simmer, stirring from time to time.

5. 5

   Check the sauce

   Dip the back of a spoon into the sauce and run a finger across it. If the line remains clear, the sauce has thickened; if it closes up, cook the sauce for a few more minutes.

6. 6

   Add cheese and seasoning

   Turn the heat to low, then add the Cheddar, turmeric and mustard.

7. 7

   Melt and finish

   Whisk until the cheese has melted completely. Take the pan off the heat and stir in the nutritional yeast.

8. 8

   Combine and serve

   Pour the cheese sauce over the pasta and broccoli, stir to coat, and serve.

What is turmeric macaroni and cheese?

Macaroni and cheese is an American comfort-food dish of pasta coated in a cheese sauce. This version adds turmeric for its warm colour and mustard for a little sharpness, with broccoli folded in for a vegetable element.

The sauce starts with a simple butter-and-flour base, which helps it cling to the shells. Cooking the broccoli in the pasta water also keeps the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1076 calories, 52g protein, 105g carbs, 50g fat.

The pasta supplies most of the carbohydrates, while the butter, milk and Cheddar contribute much of the fat; the cheese and milk also provide protein. Serve a portion with a side salad or extra vegetables for a more varied plate.

Choosing the ingredients

Cheddar: Extra-mature Cheddar gives the sauce a pronounced cheese flavour. Grate it fresh so it melts smoothly into the warm milk sauce.

Turmeric and mustard: Turmeric gives the sauce its golden hue, while yellow mustard brings a gentle tang. Nutritional yeast is optional and adds a savoury note.

Getting the sauce right

Roux: Whisk the flour into the melted butter and cook it for about 30 seconds to make the base. Keep the whisk moving so the flour cooks evenly without forming lumps.

Thickening: Bring the milk just to a gentle simmer, stirring occasionally. The spoon test is a useful cue: a line drawn through the coating should stay visible.

Cooking the pasta and broccoli

Pasta: Start by cooking the shells for 2 minutes less than the packet recommends, as they will be combined with the sauce afterwards. Follow the packet’s timing as the starting point.

Broccoli: Add the florets for the final 2 minutes in the pasta water. Drain both together when that time is up.

Texture and serving

A properly thickened sauce should coat the back of a spoon before the cheese goes in. Once the cheese melts, stir the sauce through the drained pasta and broccoli while it is still warm.

Serve straight away for the creamiest texture. A simple salad or extra steamed vegetables alongside can make the meal feel more balanced.

Timing the meal

The recipe takes about 40 minutes in total. You can prepare the pasta and broccoli while making the sauce, but keep an eye on both pans so neither sits too long before they are combined.

Have the grated cheese and seasonings ready before the milk sauce thickens; adding them promptly makes it easier to finish the sauce smoothly.

Recipe notes & tips

• Grate the Cheddar finely so it melts quickly into the sauce.
• Keep whisking as you add the flour to the melted butter.
• Use a gentle simmer for the milk rather than letting the sauce boil hard.
• Check the sauce with the spoon test before adding the cheese.
• Drain the pasta and broccoli thoroughly so excess water does not thin the sauce.
• Stir the sauce through the pasta while both are still warm.

Variations

• Add peas: Stir in cooked peas with the pasta and broccoli.
• Try another cheese: Replace some of the Cheddar with grated Gouda for a milder sauce.
• Make it spicier: Add a pinch of cayenne with the turmeric.
• Use a different pasta: Choose another small shape that can hold the sauce.
• Boost the vegetables: Add cooked cauliflower florets along with the broccoli.

Common mistakes to avoid

• Overcooking the shells: Start checking against the packet timing and remove them 2 minutes early.
• Lumpy sauce: Whisk the flour thoroughly into the butter before adding the milk.
• Thin sauce: Let it simmer for a few more minutes until a line on the spoon stays visible.
• Boiling the cheese: Lower the heat before adding the Cheddar to help it melt smoothly.
• Watery pasta: Drain the shells and broccoli well before adding the sauce.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave, stirring in a splash of milk if the sauce has thickened.

Frequently asked questions