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Hot Pot Spinach Mac and Cheese

Hot Pot Spinach Mac and Cheese

Add a few nutrients to your mac and cheese with this spinach version. It's perfect as a fancier spin on a traditional...

Add a few nutrients to your mac and cheese with this spinach version. It's perfect as a fancier spin on a traditional dorm food.

Ingredients

  • 1 Cup elbow macaroni, uncooked
  • 2 Cups water
  • 3 Ounces sharp Cheddar (cut into half-inch cubes)
  • 3 Ounces mozzarella (shredded)
  • 1/3 Cup milk
  • 1/8 Teaspoon pepper
  • grated Parmigiano-Reggiano, for garnish

Servings2

Calories Per Serving522

Folate equivalent (total)26µg6%

Riboflavin (B2)0.4mg23.9%


1. Have a large ovenproof dish handy, the macaroni cooked and drained, and the bechamel made and warm.

2. Heat the olive oil in a large frying-pan then cook the garlic and rosemary until golden. Add the spinach, stir until it wilts, season with salt and pepper then scoop it into a colander to drain.

3. Spread half the macaroni over the base of the ovenproof dish, sprinkle with a third of the grated cheeses then spoon over a third of the bechamel. Spread half the spinach evenly over the sauce. Cover with the remaining macaroni, another third of the cheese and the remaining spinach.

4. Finally spoon over the last of the bechamel and the last of the grated cheese. Bake at 200C (180C fan-forced) until piping hot and golden.


1. Have a large ovenproof dish handy, the macaroni cooked and drained, and the bechamel made and warm.

2. Heat the olive oil in a large frying-pan then cook the garlic and rosemary until golden. Add the spinach, stir until it wilts, season with salt and pepper then scoop it into a colander to drain.

3. Spread half the macaroni over the base of the ovenproof dish, sprinkle with a third of the grated cheeses then spoon over a third of the bechamel. Spread half the spinach evenly over the sauce. Cover with the remaining macaroni, another third of the cheese and the remaining spinach.

4. Finally spoon over the last of the bechamel and the last of the grated cheese. Bake at 200C (180C fan-forced) until piping hot and golden.


1. Have a large ovenproof dish handy, the macaroni cooked and drained, and the bechamel made and warm.

2. Heat the olive oil in a large frying-pan then cook the garlic and rosemary until golden. Add the spinach, stir until it wilts, season with salt and pepper then scoop it into a colander to drain.

3. Spread half the macaroni over the base of the ovenproof dish, sprinkle with a third of the grated cheeses then spoon over a third of the bechamel. Spread half the spinach evenly over the sauce. Cover with the remaining macaroni, another third of the cheese and the remaining spinach.

4. Finally spoon over the last of the bechamel and the last of the grated cheese. Bake at 200C (180C fan-forced) until piping hot and golden.


1. Have a large ovenproof dish handy, the macaroni cooked and drained, and the bechamel made and warm.

2. Heat the olive oil in a large frying-pan then cook the garlic and rosemary until golden. Add the spinach, stir until it wilts, season with salt and pepper then scoop it into a colander to drain.

3. Spread half the macaroni over the base of the ovenproof dish, sprinkle with a third of the grated cheeses then spoon over a third of the bechamel. Spread half the spinach evenly over the sauce. Cover with the remaining macaroni, another third of the cheese and the remaining spinach.

4. Finally spoon over the last of the bechamel and the last of the grated cheese. Bake at 200C (180C fan-forced) until piping hot and golden.


1. Have a large ovenproof dish handy, the macaroni cooked and drained, and the bechamel made and warm.

2. Heat the olive oil in a large frying-pan then cook the garlic and rosemary until golden. Add the spinach, stir until it wilts, season with salt and pepper then scoop it into a colander to drain.

3. Spread half the macaroni over the base of the ovenproof dish, sprinkle with a third of the grated cheeses then spoon over a third of the bechamel. Spread half the spinach evenly over the sauce. Cover with the remaining macaroni, another third of the cheese and the remaining spinach.

4. Finally spoon over the last of the bechamel and the last of the grated cheese. Bake at 200C (180C fan-forced) until piping hot and golden.


1. Have a large ovenproof dish handy, the macaroni cooked and drained, and the bechamel made and warm.

2. Heat the olive oil in a large frying-pan then cook the garlic and rosemary until golden. Add the spinach, stir until it wilts, season with salt and pepper then scoop it into a colander to drain.

3. Spread half the macaroni over the base of the ovenproof dish, sprinkle with a third of the grated cheeses then spoon over a third of the bechamel. Spread half the spinach evenly over the sauce. Cover with the remaining macaroni, another third of the cheese and the remaining spinach.

4. Finally spoon over the last of the bechamel and the last of the grated cheese. Bake at 200C (180C fan-forced) until piping hot and golden.


1. Have a large ovenproof dish handy, the macaroni cooked and drained, and the bechamel made and warm.

2. Heat the olive oil in a large frying-pan then cook the garlic and rosemary until golden. Add the spinach, stir until it wilts, season with salt and pepper then scoop it into a colander to drain.

3. Spread half the macaroni over the base of the ovenproof dish, sprinkle with a third of the grated cheeses then spoon over a third of the bechamel. Spread half the spinach evenly over the sauce. Cover with the remaining macaroni, another third of the cheese and the remaining spinach.

4. Finally spoon over the last of the bechamel and the last of the grated cheese. Bake at 200C (180C fan-forced) until piping hot and golden.


1. Have a large ovenproof dish handy, the macaroni cooked and drained, and the bechamel made and warm.

2. Heat the olive oil in a large frying-pan then cook the garlic and rosemary until golden. Add the spinach, stir until it wilts, season with salt and pepper then scoop it into a colander to drain.

3. Spread half the macaroni over the base of the ovenproof dish, sprinkle with a third of the grated cheeses then spoon over a third of the bechamel. Spread half the spinach evenly over the sauce. Cover with the remaining macaroni, another third of the cheese and the remaining spinach.

4. Finally spoon over the last of the bechamel and the last of the grated cheese. Bake at 200C (180C fan-forced) until piping hot and golden.


1. Have a large ovenproof dish handy, the macaroni cooked and drained, and the bechamel made and warm.

2. Heat the olive oil in a large frying-pan then cook the garlic and rosemary until golden. Add the spinach, stir until it wilts, season with salt and pepper then scoop it into a colander to drain.

3. Spread half the macaroni over the base of the ovenproof dish, sprinkle with a third of the grated cheeses then spoon over a third of the bechamel. Spread half the spinach evenly over the sauce. Cover with the remaining macaroni, another third of the cheese and the remaining spinach.

4. Finally spoon over the last of the bechamel and the last of the grated cheese. Bake at 200C (180C fan-forced) until piping hot and golden.


1. Have a large ovenproof dish handy, the macaroni cooked and drained, and the bechamel made and warm.

2. Heat the olive oil in a large frying-pan then cook the garlic and rosemary until golden. Add the spinach, stir until it wilts, season with salt and pepper then scoop it into a colander to drain.

3. Spread half the macaroni over the base of the ovenproof dish, sprinkle with a third of the grated cheeses then spoon over a third of the bechamel. Spread half the spinach evenly over the sauce. Cover with the remaining macaroni, another third of the cheese and the remaining spinach.

4. Finally spoon over the last of the bechamel and the last of the grated cheese. Bake at 200C (180C fan-forced) until piping hot and golden.


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