Method:
Preheat the oven to 180ºC/gas mark 4.
Cook the macaroni in salted boiling water for 6–8 minutes or to packet instructions. You want it to be al dente, as it will continue to cook in the oven.
Melt the butter and flour in a pan and cook out for 5 minutes, then slowly whisk in the milk bit by bit until you have a nice smooth sauce. Fold in both cheeses, keeping a large handful of each aside for the topping. Stir until melted and completely combined, and then stir in the Smooth Dijon Mustard, Wild Garlic Sauce and spinach.
Add in the cooked macaroni to the sauce, season and stir until mixed. Place in an ovenproof dish and top with the rest of the cheese. Bake for 15-20 minutes or until golden.
Prep time: 20 mins
Cook time: 15-20 mins
Ingredients:
Serves: 2-4
200g Macaroni pasta
50g Butter
50g Plain flour
400g Milk
50g Parmesan, finely grated
200g Mature cheddar, finely grated
1 tbsp Tracklements Smooth Dijon Mustard
½ Jar Tracklements Wild Garlic Sauce
100g Spinach, finely sliced
