Green Mac ‘n’ Cheese

Course: main Skill level: easy Serves: 4 ■ Salt and freshly ground black pepper, to taste

■ 75 g (2½ oz) unsalted butter

■ 5 tbs plain flour

■ 1½ tsp English mustard powder ■ 775 ml (27¼ fl oz) full-fat milk ■ 175 g (6 oz) extra-mature Cheddar, grated

■ 1 tsp sweet smoked paprika ■ Several good gratings of nutmeg ■ 300 g (10½ oz) frozen spinach, defrosted and liquid squeezed out ■ 400 g (14 oz) small pasta, like macaroni

■ 5 tbs stale breadcrumbs

■ 40 g (1½ oz) Parmesan cheese, grated

1 Pre-heat the oven to 220 deg. C., 425 deg. F., Gas Mark 7. Fill a large pan with water, add a tablespoon of salt and bring to the boil – you’re going to cook the pasta in this shortly.

2 In a medium saucepan, melt the butter, stir in the flour and mustard powder and season with salt and pepper. Stir over a medium heat for a few minutes, then add a good glug of the milk and whisk to combine.

3 Gradually add the rest of the milk, whisking in between additions to get a smooth, creamy sauce. Stir in the Cheddar, paprika and nutmeg and remove from the heat. Taste and add a little more salt and pepper, if you like.

4 Add the spinach into the sauce and, using a stick blender, blitz until smooth.

5 Cook the pasta for 2 minutes less than the instructions on the packet, then drain well. Tip into the green sauce and stir well until everything is combined.

6 Arrange the coated pasta in an ovenproof dish and scatter with the breadcrumbs and Parmesan. Bake in the top of the oven for 20 to 25 minutes, until bubbling and golden on top.

This sauce also makes an excellent cauliflower cheese. Chop your cauliflower into florets and blanch in boiling, salted water for 3 minutes, then drain and sit in a colander to allow the water to steam off (letting it dry ensures you won’t end up with a watery dish). Tip the cauliflower into the baking dish, cover generously with the sauce and sprinkle with grated Cheddar, then bake as per the macaroni and cheese instructions.