Cheese & spinach penne with walnut crumble
- Preparation and cooking time
- Serves 8
A twist on macaroni cheese, with added veg and a crunchy topping of bread and nuts - make in batches and freeze
- STEP 1
If you are eating one of the pasta bakes now, heat oven to 190C/170C fan/ gas 5. Boil the pasta with the leeks for 10 mins, then drain.
- STEP 2
Meanwhile, put the butter, flour, mustard, nutmeg and milk in a large pan with some seasoning. Gently heat, stirring all the time, until bubbling and thickened, then cook for 2 mins more, stirring frequently. Remove from the heat and stir in two-thirds of the cheese. Toss the remaining cheese with the bread and walnuts.
- STEP 3
Cook the spinach in the microwave, or pour a kettle of boiling water over it to wilt, then squeeze out the excess water. Stir into the sauce with the pasta, leeks and some seasoning. If necessary, add a little extra milk to loosen. Divide between 2 ovenproof dishes and scatter the bread mixture on top. If eating straight away, bake for 40 mins until golden, or cool to freeze.
EAT ONE, FREEZE ONE
To freeze, cover the dishes with cling film, then foil, and freeze for up to 3 months. Thaw in the fridge, then bake as above until golden and piping hot.