4 GREEK MAC & CHEESE

PREP + COOK TIME 25 MINUTES SERVES 4

Place 300g macaroni, 2½ cups boiling water and 1 teaspoon salt into the bowl of a rice cooker; stir to combine. Set rice cooker to regular cook. Cook, covered, for 8 minutes or until water is almost absorbed and pasta is slightly firm. Stir in ¾ cup milk, 300ml pouring cream, 200g grated mozzarella and 100g crumbled fetta. Cook for a further 5 minutes; season. (The sauce will thicken on standing.) Stir in 2 cups baby spinach until wilted. Divide into bowls. Combine 2 tablespoons coarsely chopped fresh dill and 1 teaspoon zested lemon rind in a small bowl, then sprinkle over macaroni and cheese.