This is a traditional American comfort food with a few extra ingredients to add to the flavour.
You will probably need an adult’s help here as you will be dealing with boiling water and a grill, both of which could give you nasty burns if you’re not careful!
- Heavy-based Saucepan
- 250g Dried Macaroni Pasta
- 55g Butter, plus extra for cooking the Pasta
- 600ml Milk
- 1/t Teaspoon Grated Nutmeg
- 55g Plain Flour
- 200g Mature Cheddar Cheese, grated
- 55g Parmesan Cheese, grated
- 200g Baby Spinach
- Salt and Pepper
1. Cook the macaroni according to the instructions on the packet.
2. Remove from the heat, drain, add a small knob of butter to keep it soft, return to the saucepan and cover to keep warm.
3. Put the milk and nutmeg into a saucepan on a low heat and heat until warm – make sure that the milk doesn’t boil though!
4. Put the butter into a heavy-based saucepan over a low heat.
5. Once the butter has melted, stir in the flour until thick and smooth.
6. Cook gently for two minutes.
7. Add the milk a little at a time, whisking it into the mixture.
8. Cook for 10 – 15 minutes until the sauce resembles custard in texture.
9. Add three quarters of the Cheddar cheese and the Parmesan cheese and stir in until the cheese has melted.
10. Then add the spinach, season with salt and pepper and remove from the heat.
11. Preheat the grill to high.
12. Put the macaroni into a shallow, heatproof dish, then pour the sauce over.
13. Scatter the remaining cheese over the top and place the dish under the hot grill.
14. Grill until the cheese begins to brown.