Page title and description
Vegetarian mains
Spinach macaroni and cheese
Ingredients
- 400g spinach, stalks removed (unless baby spinach)
- 275g dried macaroni
- olive oil
- 50g butter, plus a little extra for greasing
- 50g plain flour
- 600ml milk
- pinch nutmeg, grated
- 200g Cheddar, grated
- 50g Parmesan or Pecorino, grated
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
Preheat oven to 200°C/Gas 6. Blanch the spinach in a pan of boiling water for a minute or two, until just wilted. -
Step 2
Drain and refresh in a bowl of very cold water, then drain again. Squeeze out any excess moisture, then roughly chop. Place in the bottom of a lightly buttered baking dish and season with salt and pepper. -
Step 3
Cook the macaroni according to the packet instructions. Drain, toss in a little olive oil (just enough to coat and stop it sticking together) and keep to one side. -
Step 4
Gently heat the butter in a large non-stick saucepan. Add the flour and cook gently for two minutes, stirring continuously. -
Step 5
Add a little of the milk, still stirring continuously, then gradually add the rest, along with the nutmeg and ¾ of the cheese, stirring all the time until the sauce has thickened (use a whisk if it gets a bit lumpy). -
Step 6
Mix the pasta in with the sauce and pour over the spinach. -
Step 7
Sprinkle over the rest of the cheese, then bake for about 10-15 minutes, or until browned and crispy on top.
