August 9, 2018
1Preheat oven to 180C fan forced or 200C convection.
2Cook macaroni in a large pot of salted water according to packet instructions.
3Sauté mushrooms in a medium saucepan with a splash of oil and a tbsp of butter till golden. Season and set aside (but don’t clean the pan).
4Start the cheese sauce by melting the butter in the same pan and add the flour.
5Cook, stirring for 1 minute over medium-low heat.
6Gradually add the milk, whisking until smooth. Stir gently until mixture comes just to the boil, then reduce heat and simmer for 2 minutes.
7Remove from the heat and add grated cheese and stir until melted and smooth.
8Meanwhile, in a separate pan, wilt spinach with some olive oil and seasoning for 10-20 seconds. Drain excess water.
9Drain pasta and return to the pan. Pour the cheese sauce over the pasta, add mushrooms and spinach and stir until coated.
10Season, sprinkle with chives and pour into a lightly greased standard muffin tray. Bake for 10 minutes.
11Serve warm or cool.
Tip – To add more colour and nutrients, add one grated zucchini or beetroot to the muffins before baking.
Recipe by Miguel Maestre