Super Green Cheesy Pesto Macaroni

Fill the (now empty) saucepan with water, add in ½ tsp salt and bring to the boil.  

When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, grate the Cheddar cheese. 

Pop the drained broccoli in a blender along with the creme fraiche. Season with salt and pepper and blitz until completely smooth, 1-2 mins. TIP: This works best with a blender but if you don't have one, mash the broccoli in a bowl with a potato masher. Next, stir through the creme fraiche and set aside until the next step.

While the pasta cooks, melt the butter (see pantry for amount) in a large saucepan on medium heat.

Stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux! 

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the white wine stock powder. 

Bring to the boil, then stir and simmer until thickened, 1-2 mins. Season with salt and pepper.

Once thickened, stir in the creamy blended broccoli mixture, Cheddar cheese and half the hard Italian style cheese until melted and combined, 1-2 mins. 

Stir in the cooked macaroni and pesto. Taste and season with salt and pepper if you feel it needs it. 

Add a splash of water if the sauce looks a little thick.