This is another recipe I've pinched from Fay Ripley's latest recipe book - I cannot take any credit for the tastiness of this whatsoever but feel it deserves sharing!
Along with a warming stew and a good roast, macaroni cheese is just my ideal comfort food - stodgy, cheesy and delicious. This is a macaroni cheese with a twist; gorgeously cheesy, and packed with tasty greens.
You will need:250g macaroni (I used regular penne)2 big leeks, trimmed and choppedolive oil100g frozen chopped spinach125g ball mozzarella cheese200g low fat crème fraiche1 tsp Dijon mustard120g mature cheddar, grated50g breadcrumbs25g finely grated parmesanServes 4 people
Preheat oven to 200C (180C fan). Cook pasta according to packet instructions until almost cooked.
Cook the leeks in a pan with a dash of oil for about 10 minutes until softened. Add frozen spinach and cook until defrosted.Take pan off heat, tear in the mozzarella and mix with the (drained) pasta, crème fraiche, mustard and cheddar. Put into an ovenproof dish.
Sprinkle over the breadcrumbs (whizz dried bread in a food processor) and parmesan and cook in the oven for 20 minutes.
When golden brown, remove from the oven and serve 4 hearty portions.
And enjoy! You can serve this with garlic bread and more greens if you wish.Again, I can take no credit for this, but can wholeheartedly recommend it! Yum!
