Super Green Spinach Mac & Cheese
“Deliciously creamy and decadent – mac & cheese should be on everyone’s comfort food menu. With added goodness from the spinach, you’ll be making this gloriously green pasta dish on a weekly basis.”
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
150 g Macaroni (dried, or any small pasta shape!)
150 g Spinach
Basil leaves (Handful )
30 g Butter / Vegan butter
35 g Plain flour
300 ml Milk
50 ml Cream
150 g Cheddar (strong cheddar, grated)
50 g Parmesan
Mozzarella (1 ball)
25 g Breadcrumbs
- Preheat your oven to 180 degrees. Cook the pasta in a big pan of salted water according to the instructions. Once cooked, drain well and set aside.
- Blanch the spinach and basil by pouring over boiling hot water. Drain and then plunge into cold water before draining again, and squeezing out any excess moisture. In a blender, combine your spinach, basil and about 100ml of your milk. Whizz until combined.
- Make the roux for your cheese sauce by melting the butter over a medium heat, adding in the flour. Gradually whisk in the rest of milk a little at a time until the sauce thickens. Add your spinach/milk and whisk continuously before add in your cream, grated cheddar, half the Parmesan and a torn ball of mozzarella. Pop back on a gentle heat until all the cheese is melted and you have a silky sauce. Add in the cooked macaroni, pour into a ovenproof dish and spread out evenly.
- Sprinkle across the breadcrumbs in an even layer followed by the rest of the Parmesan. Pop in an oven for approximately 15-20 mins until the top has gone crispy and golden. Leave to stand for 5 or so minutes before serving.
How to store
This freezes wonderfully cooked – simply portion up and freeze. Cook once it has defrosted – you may need to add a splash of milk.