Healthy mac 'n' cheese

Spinach mac 'n' cheese

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 10 mins Cook: 25 mins


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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal482
  • fat17g
  • saturates7g
  • carbs53g
  • sugars11g
  • fibre10g
  • protein23g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 85g wholewheat penne
  • ½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 leeks, washed and sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 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


  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.

  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Feb, 2020
Very bland unfortunately. I even added cauliflower and broccoli...and salt, nope bland. This needs butter to make the beurre blanc, oil in with the leeks just doesn't cut it.
Morwenna Crago's picture
Morwenna Crago
20th Jun, 2019
Easy to make but a little bland. I substituted mustard powder for whole grain mustard as that is all I had. I used normal flour, added some lemon during cooking and used 20g of goats cheese and 30g of cheddar. I added salt in the end as it was quite tasteless. The tomatoes added a lot and I will make again.
18th Apr, 2019
I used mature cheese and it was a bit bland, will try with a stronger cheese next time, apart from that a nice quick easy and cheap dish!
Frantic Flapjack
24th May, 2017
Good dish. I used normal plain flour in place of the spelt flour.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?