Save to your scrapbook
Grilled Florentine Macaroni Cheese
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
400g essential Waitrose Macarnoi
A knob of Lurpak butter
1.5 x 350g tub essential Waitrose Cheese Sauce
1-2 handfuls of 40g half-fat Cheddar
1. Cook 400g essential Waitrose Macaroni in a pan of boiling water for 12 minutes until tender.
2. Meanwhile, melt a knob of Lurpak Butter with Crushed Garlic in a large frying pan and add 250g spinach. Cook
for 3–4 minutes until wilted, keeping the heat high
so any liquid evaporates.
3. Drain the pasta and return to the pan. Stir in 1½ x 350g tub essential Waitrose Cheese Sauce then spoon half of the mixture into a heatproof dish. Lay the spinach on top then scatter with 1–2 handfuls of 40g half-fat Cheddar, grated.
4. Spoon on the rest of the macaroni cheese and
sprinkle with the remaining Cheddar. Pop under a low-medium grill for 5–10 minutes until bubbling and golden brown.
Typical values per serving: