The humble Macaroni Cheese is an iconic and ultimate comfort food that’s also a quick family dinner everyone will love!
Pretty much everyone you ask will say they love Macaroni Cheese. It's one of those classic recipes, that conjurs up memories from childhood and brings a lovely feeling of nostalgia and family cooking.
As is the way with me, I've given it a bit of a twist and added spinach for a boost of nutrients, it adds a lovely depth to this classic dish too!
The recipe has been made as part of the meal plan I've created for IBS Awareness Month, to help show that even with IBS and needing to be mindful of ingredients, it is still possible to have nourishing, healthy and tasty food!
You will need:
- 1 pack Tesco gluten-free pasta – cooked according to packet instructions
- 1 pack of fresh spinach
- Schwartz gluten-free macaroni cheese mix
- ½ pint (300ml) a2 Milk™
- Handful hard goats cheese - grated
Preheat the oven to 180°c/ 350°f/ Gas mark 4, and lightly grease a large roasting tin.
Add the cooked pasta to the roasting tin, then add the spinach over the top.
Place the macaroni cheese mix and a2 Milk™ and mix until well combined. Cook over a medium heat, stirring continuously until thickened.
Remove from the heat and pour over the spinach and pasta. Gently stir to make sure the sauce coats the pasta and spinach.
Sprinkle the goats cheese over the top and place in the oven to bake for around 15 minutes until the top is a lovely golden colour.
Remove from the oven and serve with fresh salad.