If you love macaroni cheese but want to sneak in a few nutrients, this recipe is for you. How much spinach can you squeeze into a mac’n’cheese? A lot.
Serves
4
Rigatoni
Defrosted Frozen Spinach
Butter
Plain Flour
Milk
Dijon Mustard
Mature Cheddar Cheese
Parmesan
Ground Nutmeg
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Claire Thomson
Claire Thomson (@5oclockapron) is a chef, author of 10 cookbooks and mum of 3 daughters. Claire began cooking professionally before smartphones were invented. Her food is delicious as it is uncomplicated, she is almost always in an apron cooking breakfast, lunch or dinner. In short, there is nothing Claire can’t cook.
If using frozen spinach, make sure it’s thoroughly defrosted.
If you want to use fresh spinach, blanch it in a pot of boiling water over a low heat until just wilted then drain, refresh under cold running water, drain again and chop. Set aside until ready to use.
Use any seasonal greens, like kale or chard, in place of the spinach.
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Claire Thomson
Claire Thomson (@5oclockapron) is a chef, author of 10 cookbooks and mum of 3 daughters. Claire began cooking professionally before smartphones were invented. Her food is delicious as it is uncomplicated, she is almost always in an apron cooking breakfast, lunch or dinner. In short, there is nothing Claire can’t cook.
If using frozen spinach, make sure it’s thoroughly defrosted.
If you want to use fresh spinach, blanch it in a pot of boiling water over a low heat until just wilted then drain, refresh under cold running water, drain again and chop. Set aside until ready to use.
Use any seasonal greens, like kale or chard, in place of the spinach.
Get in Touch
Have some recipe feedback? Spotted a bug? Let us know.