Mac ‘n Cheese doesn’t have to be just that! If you add some luscious leafy greens to the pasta mix, you not only get more flavour, but also a sumptuous bundle of health!
Try it with a spinach mix, or a kale mix or both and add a luxurious topping of crispy onions or garlic breadcrumbs – yum! Add a little freshly ground nutmeg to the mix – it really elevates the flavour.
Serves: 4-6 portions
Preparation Time: 30 minutes
Cook Time: 20 minutes
Dietary: vegetarian
Ingredients:
4tbsp butter, melted
4tbsp plain flour
Freshly ground salt and pepper, to taste
575ml fresh milk (approximately 2½ cups)
1tsp nutmeg (freshly ground is best, but you can use jarred)
500g fresh baby spinach
900g macaroni or another short cut pasta
1 onion, finely diced
3 cloves of garlic, mashed or minced
450g mature cheddar cheese
60g parmesan cheese (preferably fresh), grated
Choices for the topping:
Ready cooked crispy onions (available in most supermarkets)
Breadcrumbs mixed with finely chopped parsley or garlic
Method:
- You can cook the pasta straight away, according to manufacturer’s instructions. Drain, rinse and add a little olive oil to stop it sticking together.
- Make your white sauce or roux, by heating the butter in a large pan (make sure it does not burn). Add the garlic, diced onion and seasoning. Cook until softened.
- Mix the two cheeses. Keep some for the topping.
- Add flour to the roux and stir to avoid lumps or burning. Gradually add in the milk, stirring all the time to thicken.
- Add nutmeg and spinach, stir through and allow to bubble a little. Remember, spinach cooks quickly, so if your pan is full up, do not panic, it will soon go down!
- Stir in the cheese mix and the cooked pasta until fully combined.
- To with remaining cheese mix, and if you are using, either the breadcrumbs or the crispy onions.
- Bake in the oven for around 20 minutes for a delicious, bubbling dish!
Nutritional values:
Calories 705Kcal, Carbohydrates 97g, Fats 40g, Protein 36g, Fibre 9g
