Pesto macaroni cheese

• Vegetarian

• Produce

  • 2 tbsp Basil, fresh
  • 3 tbsp Parsley, fresh
  • 40 g Spinach, fresh

• Pasta & Grains

  • 300 g Pasta

• Baking & Spices

  • 1 Black pepper
  • 1 Pinch Nutmeg
  • 50 g Plain flour
  • 1 Salt

• Dairy

  • 50 g Butter
  • 100 g Cheddar cheese, grated
  • 500 ml Milk

Found on amuse-your-bouche.com

Description

Ingredients

• 300g pasta
• 50g butter
• 50g plain flour
• 500ml milk
• Salt
• Black pepper
• Pinch of nutmeg
• 100g cheddar cheese, grated
• 2tbsp fresh basil
• 3tbsp fresh parsley
• 40g fresh spinach

Directions

• Boil the pasta according to the instructions on the packet.
• Meanwhile, melt the butter in a saucepan, and add the flour. Mix well to form a paste, and cook over a low heat for a couple of minutes, stirring constantly. Then add the milk around 50-100ml at a time, stirring well to form a smooth sauce each time before adding more. Season with salt, black pepper and a generous pinch of nutmeg. Add the grated cheese, and cook for a couple more minutes until it has melted.
• Place the spinach, basil and parsley in a food processor, and blitz until well chopped. Add this to the white sauce along with the cooked and drained pasta. Serve immediately.