Sneaky macaroni & cheese

By admin
28 November 2011

Serves 4

Preparation time: about 20 min

Cooking time: about 30 min

350 g elbow macaroni

100 g spinach

50 g butter

60 ml (¼ c) flour

750 ml (3 c) milk

salt and freshly ground pepper

2 medium tomatoes, sliced

125 ml (½ c) Edam cheese, grated

1 Preheat the oven to 180 °C.

2 Cook the macaroni in salted water until al dente (cooked but firm to the bite). Drain and set aside.

3 Meanwhile chop the spinach finely and set aside.

4 Heat the butter in a saucepan and stir in the flour. Stir until a paste forms and cook for at least 2 minutes.

5 Add the milk to the paste and stir until a thin white sauce forms. Season with salt and pepper.

6 Simmer the sauce for about 5 minutes until done, stirring continuously.

7 Mix the cooked macaroni with two thirds of the white sauce.

8 Transfer half the macaroni mixture to a large ovenproof dish and top with the chopped spinach.

9 Spoon the rest of the macaroni mixture on top of the spinach and pour over the remaining white sauce.

10 Arrange the tomatoes on top of the macaroni and sprinkle over the cheese.

Bake for about 20 minutes or until golden brown and done.

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