Dan Lepard's spinach rosemary macaroni cheese recipe

Name: Dan Lepard's spinach rosemary macaroni cheese recipe
Cook time: 1 h
Yield: 4-6
Cuisine: American
Ingredients: 250-350g dried macaroni, boiled until tender then drained; 800ml bechamel (), 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

Dan Lepard

February 14, 2023

easyTime:30 mins - 1 hourServes:4-6

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