Really easy Greek macaroni cheese

• Produce

  • 1 Parsley, fresh
  • 450 g Spinach

• Refrigerated

  • 2 Eggs, large

• Pasta & Grains

  • 250 g Macaroni

• Baking & Spices

  • 1 large grating Nutmeg, fresh
  • 1 Salt and pepper

• Bread & Baked Goods

  • 2 tbsp Parmesan and breadcrumbs

• Dairy

  • 250 g Gruyere and feta cheeses

• Other

  • 1 X 400 gram / 14 ounce can evaporated milk

Found on scrummylane.com

Description

Ingredients

• 250 grams / 9 ounces macaroni
• 250 grams / 9 ounces gruyère and feta cheeses (it’s fine to use something else like cheddar if you can’t find gruyère)
• 1 x 400 gram / 14 ounce can evaporated milk
• 2 large eggs
• a large grating of fresh nutmeg
• 450 grams / 16 ounces spinach
• salt and pepper to taste
• about 2 tablespoons each parmesan and breadcrumbs (I pulsed about two thirds of a slice of bread in a mini food processor)
• fresh parsley (optional)

Directions

• Pre-heat the oven to 220C/430F.
• Cook the macaroni according to the packet instructions, then drain and tip back into the pan.
• Meanwhile, pulse the cheeses, milk, eggs and nutmeg in a food processor, and set aside.
• Wilt the spinach in an oven-proof skillet/frying pan (about 3 minutes), then tip into the pan with the pasta.
• Add the ‘sauce’ and combine well, then pour into the oven-proof skillet. Sprinkle with the breadcrumbs and parmesan, then bake for 10 to 15 minutes until nicely golden and bubbling. Garnish with fresh parsley if you like, and serve immediately.

Nutrition