Dan Lepard's spinach rosemary macaroni cheese recipe

Dan Lepard's spinach and rosemary macaroni cheese.
Dan Lepard's spinach and rosemary macaroni cheese. Photo: William Meppem
Difficulty
Easy
Dietary
Kid-friendly

Loaded with cheese, spinach and creamy white sauce, this is the perfect side dish for slow-cooked meats.

Ingredients

250-350g dried macaroni, boiled until tender then drained

800ml bechamel (see recipe), mixed with extra cheese if you like

25ml olive oil

3 large cloves garlic, peeled and sliced

2 tbsp chopped rosemary

280g bag spinach leaves, washed and drained

250g grated tasty or colby cheese

50g grated parmesan

salt and freshly ground black pepper

Method

1. Have a large ovenproof dish handy, the macaroni cooked and drained, and the bechamel made and warm.

2. Heat the olive oil in a large frying-pan then cook the garlic and rosemary until golden. Add the spinach, stir until it wilts, season with salt and pepper then scoop it into a colander to drain.

3. Spread half the macaroni over the base of the ovenproof dish, sprinkle with a third of the grated cheeses then spoon over a third of the bechamel. Spread half the spinach evenly over the sauce. Cover with the remaining macaroni, another third of the cheese and the remaining spinach.

4. Finally spoon over the last of the bechamel and the last of the grated cheese. Bake at 200C (180C fan-forced) until piping hot and golden.

Recipe: Dan Lepard's quick, light bechamel sauce