Mac and cheese with a difference. You’ve gotta give it a go.
A squeeze of lemon juice at the end really gives it the fresh hit it needs!
Cooking Time (includes preparation time): 45 Minutes
Garlic - £0.30
50g of Pine Nuts - £2.00
Plain Flour - £0.35
500g of Macaroni - £0.56
300g of Cheddar - £2.00
100g of Parmesan - £2.00
Garlic - £0.30
1 Lemon - £0.35
1 Bunch of Mint - £0.70
1 Bunch of Basil - £0.70
200g of Spinach - £1.00
Total Cost – £9.95 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Wilt 200g of spinach in a frying pan.
Toast 50g of pines nuts in a frying pan.
Get your macaroni cooking in some boiling water.
Into a blender, add a handful of basil, a handful of mint, 1 1⁄2 garlic gloves, the zest and juice of a lemon, 90g of Parmesan, your toasted pine nuts and your wilted spinach. Add a splash of olive oil, a splash of water, a generous amount of pepper. Blitz until you have a smooth green pesto.
Get a large frying pan on the heat. Add 4 tablespoons of olive oil and 1 1⁄2 tablespoons of flour. Whisk the flour into the oil. Once they are combined, start adding your pesto bit by bit, making sure it is all mixed in. Once the pesto is in, rinse the blender out with a small cup of water and pour into the pan.
Stir everything together. Once the pesto sauce is hot, add 300g of cheddar. Stir it in and once it has melted, add your macaroni. Stir it all together.
Top the macaroni with your Parmesan and cheddar. Place the pan under the grill for 8-10 minutes or until golden and bubbling. If your pan isn’t oven compatible, transfer the macaroni to a baking dish, top it with cheese and add that to the oven.
Serve the mac and cheese with a good squeeze of lemon. Really lifts it! Enjoy!