Green Mac-and-Cheese Gratin
Green mac-and-cheese gratins from Spoonsparrow score high in vital nutrients and taste great for the whole family.
Ingredients
- 250 g short whole-wheat pasta (macaroni)
- Salt
- 250 g frozen spinach
- 250 ml milk (3.5% fat)
- 1 tbsp butter (15 g) + 1 tsp for greasing the pan
- 1 tbsp spelt whole-wheat flour (15 g)
- 150 g cheddar cheese (50% fat in solids)
- Pepper
- 50 g walnut kernels
- 1 egg
Instructions
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1.
Cook macaroni in boiling salted water according to package instructions until al dente. Drain and set aside. Meanwhile, gently thaw spinach in a pot over low heat for 5–10 minutes. Add milk, warm, then puree.
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2.
In a saucepan melt 1 tbsp butter. Stir in flour and cook over low heat for 2–3 minutes until lightly browned. Pour in the spinach-milk mixture and simmer for 10 minutes, stirring occasionally. Grate cheese. Fold half of it into the sauce, season with salt and pepper, remove from heat and let cool for 5 minutes.
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3.
Grease a muffin tin with the remaining butter. Chop walnuts. Add pasta and egg to the sauce and mix well. Spread the mixture into the muffin cups, top each with the remaining cheese and walnuts. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 25 minutes. Remove from oven, cool for 5 minutes, unmold and serve.
