Spinach mac 'n' cheese
Ingredients
- Step 1 85g wholewheat penne
- Step 2 ½ tbsp rapeseed oil
- Step 3 2 leeks , washed and sliced
- Step 4 50g spelt flour
- Step 5 2 tsp English mustard powder
- Step 6 200ml semi-skimmed milk
- Step 7 80g baby spinach
- Step 8 50g extra mature cheddar , finely grated
- Step 9 2 tomatoes , quartered if large
Calories: 482
Carbohydrate: 53 g
Protein: 23 g
Fat: 17 g
Cook time: 35 minutes
Prep time: 10 minutes
Total time: 45 minutes
Servings: 2
TAGS
Dinner
Main course
Pastum
Supper
3 of 5-a-day
comfort food
Fibre calcium
Folate
Low calorie
Mac n cheese
Macaroni
Pastum
Sara Buenfeld
spinach
Vegetarian
Directions
- Step 1 Cook the pasta following pack instructions. Meanwhile, heat the oil in a medium non-stick pan. Add the leeks, stir well, then cover and cook for about 6 mins or until softened.
- Step 2 Put the flour and mustard powder in a small bowl and gradually whisk in the milk. Pour into the pan with the leeks and stir with a wooden spoon until thickened. Continue stirring over a low heat while the pasta cooks. It will seem thick but will be diluted later.
- Step 3 Drain the pasta, reserving the cooking water, then stir the paste into the sauce. Add the spinach and 1-11/2 ladlefuls of the water to make a spoonable sauce, then stir over the heat until the spinach has wilted. Stir in most of the cheese and taste for seasoning.
- Step 4 Heat the grill. Tip the pasta mixture into a casserole dish, arrange the tomatoes over the top and scatter over the remaining cheese. Grill for 5-10 mins or until bubbling and golden.