Serves 4.

Ingredients:

  • 250g macaroni
  • 50g butter
  • 50g plain flour
  • 600ml milk
  • 200g Tims Dairy Greek Style Natural yogurt
  • 250g grated mature cheddar
  • 1/2 tsp nutmeg
  • 1 tsp Dijon mustard
  • salt & pepper
  • 125g baby spinach
  • 75g grated parmesan

Method:

Bring a large pan of water to a vigorous boil and cook the macaroni for 10-12 minutes then drain and set aside. Make a roux sauce by melting the butter and stirring in the flour for a couple of minutes, then gradually whisk in the milk. Thicken for 10 mins then stir in the grated cheddar until melted. Add the yogurt and nutmeg, keeping it warm but not bringing back to the boil. Get your dish ready and heat your grill. Turn off the heat on the pan and stir in the spinach until wilted, season to taste. Pour into your dish, sprinkle the parmesan on top and grill until browned nicely.

 

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