Wild garlic macaroni cheese
- Side
- 2–4
- 40 minutes
The ultimate comfort dish macaroni cheese is given a seasonal twist here, with a vibrant green wild garlic cheese sauce. Learn more about wild garlic and where to find it here.
Ingredients
Metric
Imperial
Wild garlic mac and cheese
- 200g of macaroni pasta
- 50g of butter
- 50g of Doves Farm Organic Plain White Flour
- 400g of milk
- 50g of Parmesan, finely grated
- 200g of mature cheddar, finely grated
- 1 tsp Dijon mustard
- 100g of spinach
- 1 handful of wild garlic, washed, dried and roughly chopped
- 1 dash of white wine vinegar
Equipment
- Blender
Method
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
- 200g of macaroni pasta
- salt
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 aside for the topping. Stir until melted and completely combined, and then stir in the mustard
- 50g of butter
- 25g of Doves Farm Organic Plain White Flour
- 500g of milk
- 50g of Parmesan, finely grated
- 100g of mature cheddar, finely grated
- 1 tsp Dijon mustard
Add the spinach and wild garlic to the pan and stir until wilted, then transfer to a blender and blitz into a bright green sauce. Taste and season with salt and a splash of white wine vinegar
- 1 handful of wild garlic
- 100g of spinach
- 1 dash of white wine vinegar
Preheat the oven to 180ºC/gas mark 4
Drain the pasta and stir the sauce through it. Place in an ovenproof dish and sprinkle with the leftover cheese. Bake for 15–20 minutes or until golden
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
