Comfort food gets a wholesome upgrade in this creamy, cheesy mac and cheese packed with crispy bacon, broccoli and fresh spinach. Using cottage cheese and nourishing chicken bone broth creates a rich, velvety sauce without the heaviness of a traditional version, while a golden sourdough crumb topping adds the perfect crunchy finish. Easy enough for a weeknight dinner yet indulgent enough to share with family and friends, this baked pasta dish is guaranteed to become a comforting household favourite.

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 30 minutes

Ingredients:

• 300g macaroni or pasta shells – product
• 200g shortcut bacon, diced
• 1 small broccoli, cut into florets
• 2 cups baby spinach
• 250g cottage cheese – product
• 1 ½ cups sliced cheddar – product
• 1L chicken bone broth – product
• 1/2 cup fresh sourdough breadcrumbs
• 1 tbsp olive oil
• Salt and cracked black pepper

Method:

1. Preheat the oven to 200°C.
2. Toss the sourdough crumbs with the olive oil and cook on medium/low until golden and crisp.
3. Cook the pasta until al dente, then drain.
4. While the pasta cooks, fry the bacon until golden. Add the broccoli and broth, then simmer for 4–5 minutes until the broccoli is just tender.
5. Add the cottage cheese and stir through the cheddar until melted and creamy.
6. Add the cooked pasta and spinach, stirring until the spinach has wilted. Season with salt and pepper.
7. Top with the toasted sourdough crumbs and extra cheese. Bake until golden. Serve immediately.

Recipe & photographs created by @cecilevadas