Boost the veg in this family favourite - top spinach and cherry tomatoes with creamy mac 'n' cheese for a dinner that's rich in calcium and fibre
Ingreadient
- 500ml skimmed milk
- 25g cornflour
- 220g macaroni
- 100g extra mature cheddar, grated (check the label for vegetarian)
- 25g Grana Padano or vegetarian altenative, grated
- 8 blocks frozen spinach, defrosted
- 220g ripe cherry tomatoes, halved
Direction
- Heat oven to 200C/180C fan/gas 6. Mix 3 tbsp of the milk with the cornflour and warm the remaining milk in a pan. Meanwhile, bring a pan of water to the boil, tip in the macaroni and cook for 6 mins, stirring occasionally.
- To make the sauce, stir the cornflour mix into the warm milk and keep stirring over a low heat until thick and smooth. Remove from the heat and stir in most of the cheddar (leaving a little to sprinkle over at the end) along with the Grana Padano and pepper to taste.
- Drain the macaroni well, then stir into the sauce. Squeeze the excess moisture from the spinach by pressing it into a fine sieve. Divide the spinach between four individual ovenproof dishes, followed by the tomatoes. Spoon the macaroni cheese over the veg, then finish with a sprinkle of the remaining cheddar. Bake for 15-20 mins or until the sauce bubbles and browns on top
