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Cheese & spinach penne with walnut crumble

A twist on macaroni cheese, with added veg and a crunchy topping of bread and nuts - make in batches and freeze

  • Prep: 15 mins
    Cook: 55 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 656
  • Carbohydrates 54
  • Saturated Fat 17
  • Sugar 9
  • Protein 28
  • Fat 36
  • Fibre 3
  • Salt 1.6

Nutrition per serving

  • Calories 656
  • Carbohydrates 54
  • Saturated Fat 17
  • Sugar 9
  • Protein 28
  • Fat 36
  • Fibre 3
  • Salt 1.6

Ingredients

  • 500g pack penne
  • 2 large leeks, sliced
  • 85g butter
  • 85g plain flour
  • 2 tsp ready-made English mustard
  • good grating nutmeg
  • 1l milk, plus a bit extra
  • 350g pack mature cheddar, grated
  • 4 slices French bread, diced
  • 85g walnut pieces
  • 400g bag spinach

Tip

Eat one, freeze one
To freeze, cover the dishes with cling film, then foil, and freeze for up to 3 months. Thaw in the fridge, then bake as above until golden and piping hot.

Method

  1. If you are eating one of the pasta bakes now, heat oven to 190C/170C fan/ gas 5. Boil the pasta with the leeks for 10 mins, then drain.

  2. Meanwhile, put the butter, flour, mustard, nutmeg and milk in a large pan with some seasoning. Gently heat, stirring all the time, until bubbling and thickened, then cook for 2 mins more, stirring frequently. Remove from the heat and stir in two-thirds of the cheese. Toss the remaining cheese with the bread and walnuts.

  3. Cook the spinach in the microwave, or pour a kettle of boiling water over it to wilt, then squeeze out the excess water. Stir into the sauce with the pasta, leeks and some seasoning. If necessary, add a little extra milk to loosen. Divide between 2 ovenproof dishes and scatter the bread mixture on top. If eating straight away, bake for 40 mins until golden, or cool to freeze.

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