Pesto macaroni cheese recipe video

Just when you thought macaroni cheese couldn’t get any better – or cheesier – this oozy, crispy bake came along. Get the full recipe here.

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How to make:

Bring a large pan of salted water to the boil, then add the macaroni. Boil for 5-6 minutes, stirring occasionally, so the pasta retains a firm bite. Drain, then toss with a little olive oil.
Meanwhile, put the spinach in a colander and pour over a full kettle of boiling water. Squeeze out as much water as possible.
Melt the butter in a pan over a medium heat. Add the flour and stir to form a roux. Cook for 3-4 minutes until it smells biscuity. Off the heat, gradually whisk in the milk to form a lump-free white sauce. Put back on the heat and whisk until the sauce starts to thicken. Once the sauceis bubbling, swap the whisk for a wooden spoon, stir in the mustard and cheese, then cook gently for 5 minutes. Taste and season.
Put all the pesto pangrattato ingredients (except the extra grated cheese) in a food processor and whizz. Stir the drained spinach and pasta into the white sauce, then pour into the 2 litre dish. Sprinkle with the pangrattato and reserved cheese, then bake for 30-35 minutes until golden and bubbling.

If you’re looking for more of a classic recipe, here’s our macaroni cheese.