Dan Lepard's spinach rosemary macaroni cheese recipe
Loaded with cheese, spinach and creamy white sauce, this is the perfect side dish for slow-cooked meats.
Ingredients
- 250-350g dried macaroni, boiled until tender then drained
- 800ml bechamel (), mixed with extra cheese if you like
- 25ml olive oil
- 3 large cloves garlic, peeled and sliced
- 2 tbsp chopped rosemary
- 280g bag spinach leaves, washed and drained
- 250g grated tasty or colby cheese
- 50g grated parmesan
- salt and freshly ground black pepper
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