Macaroni cheese with spinach and pesto pangrattato | Thakore Family Recipes | Umami

Ingredients

• 400g macaroni
• Glug of olive oil for the cooked pasta
• 100g spinach
• 60g unsalted butter
• 60g plain flour
• 1.3 litres whole milk
• 1 tbsp dijon mustard
• 100g mature cheddar, grated, plus 30g for the topping
• 100g gruyère (or vegetarian hard cheese), grated
• For the pesto pangrattato topping
• 40g gruyère (or vegetarian hard cheese), plus a handful extra
• Handful fresh basil leaves
• Handful fresh parsley leaves 3 tbsp olive oil
• ½ garlic clove, crushed
• Juice ½ lemon
• 30g fresh breadcrumbs
• You’ll also need…
• 2 litre ovenproof dish