If you love macaroni cheese but want to sneak in a few nutrients, this recipe is for you. How much spinach can you squeeze into a mac’n’cheese? A lot.
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Serves
4
Rigatoni
Defrosted Frozen Spinach
Butter
Plain Flour
Milk
Dijon Mustard
Mature Cheddar Cheese
Parmesan
Ground Nutmeg
Serves
4
Rigatoni
Defrosted Frozen Spinach
Butter
Plain Flour
Milk
Dijon Mustard
Mature Cheddar Cheese
Parmesan
Ground Nutmeg
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Step 1.
Heat the oven to 180°C/160°C fan.
Step 2.
Bring a large pot of well-salted water to the boil. Add the rigatoni and cook following pack instructions until firmly al dente. Do not over cook. Drain and set aside.
Step 3.
Meanwhile, in a medium saucepan, melt the butter over medium heat, then add the flour and whisk while cooking for 1-2 mins, stirring constantly, until it bubbles and begins to foam.
Step 4.
Gradually add in the milk, whisking constantly to avoid lumps. Cook for around 5-8 mins or until the sauce thickens. Add the mustard and remove from the heat.
Step 5.
Grate in ¾ of the cheddar cheese and all the Parmesan and stir until melted. Stir in the defrosted spinach and the just-cooked pasta and season to taste with salt, pepper and a very generous grating of nutmeg. Transfer to a buttered baking dish.
Step 6.
Add the remaining grated cheddar cheese to the top and bake in the preheated oven for 30-35 mins, or until the top is bubbling and golden. Remove from the oven and dust over with some extra Parmesan to serve, if you like.
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Notes (2)
C
Chris M.
2 days ago
Confusing you have another recipe with the same name: https://www.mob.co.uk/recipes/super-green-mac-and-cheese
C
Chris M.
2 days ago
Nice easy recipe. Maybe reduce the milk to 700ml so it’s a bit thicker.,,
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