Macaroni cheese with spinach and pesto pangrattato

Method

1. Heat the oven to 200°C/180°C fan/gas 6. 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 (it will cook more in the cheese sauce). Drain, then toss with a little olive oil.
2. Meanwhile, put the spinach in a colander and pour over a full kettle of boiling water. Squeeze out as much water as possible.
3. 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.
4. 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.