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Healthy mac 'n' cheese

Spinach mac 'n' cheese

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Your favourite comfort food revamped with fewer calories and more veggies. This vegetarian mac 'n' cheese with spinach and tomatoes is an easy meal for two

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal482
fat17g
saturates7g
carbs53g
sugars11g
fibre10g
protein23g
salt0.6g
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Ingredients

  • 85g wholewheat penne
  • ½ tbsp rapeseed oil
  • 2 leeks , washed and sliced
  • 50g spelt flour
  • 2 tsp English mustard powder
  • 200ml semi-skimmed milk
  • 80g baby spinach
  • 50g extra mature cheddar , finely grated
  • 2 tomatoes , quartered if large

Method

  • 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.

Goes well with

Recipe from Good Food magazine, May 2017

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Overall rating

A star rating of 3.8 out of 5.21 ratings
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