Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 600grams macaroni pasta
- 75grams spinach
- 2tablespoons butter
- 2tablespoons plain flour
- 1 2/3 cup milk
- 1teaspoons Dijon mustard
- 75grams cheddar
- 400grams chickpeas, drained
- 20grams parmesan
Nutrition per serving
3800kJ / 908Cal
3800 Kilojoules or 908 Calories
44% of daily energy intake*
Protein
36.0grams
Fat
24.6grams
Carbs
128grams
Sugars
7.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This mac and cheese is bulked up with chickpeas and spinach for extra flavour and texture.
Method
Step 1 of 3
Pre-heat the oven to 160°C/140°C fan-forced. Cook the macaroni for 6 minutes in a pan of boiling water, add spinach, cook for 2 minutes and drain well.
Step 2 of 3
Melt the butter in a saucepan and stir in the flour. Cook, stirring, for 2 minutes to make a roux. Gradually add the milk, stirring all the time, until thick. Bring to the boil, add the mustard and cheddar and cook for 1 minute until melted. Toss in the macaroni, spinach and chickpeas and stir to coat.
Step 3 of 3
Tip into a baking dish, sprinkle with parmesan and bake for 18-20 minutes, until golden and bubbling.
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