serves
4
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
Mac and cheese
- 350 g dry cavatappi pasta (see Note)
- 45 g butter, divided
- 1 onion, finely diced
- Kosher salt
- Freshly ground black pepper
- 1 clove garlic, minced
- 4 handfuls baby spinach
- ½-1 cup (125-250 ml) marinated artichoke hearts, drained and chopped
- 2 tbsp + 1 tsp tbsp flour
- 2 cups (500 ml) whole milk, warmed
- ½ tsp crushed red pepper flakes
- Pinch freshly grated nutmeg
- 1 tsp Dijon mustard
- ½ cup (50 g) grated Parmigiano-Reggiano cheese
- 1 cup (225 g) grated cheddar cheese
- 1 cup (225 g) grated mozzarella
Topping
- 1 egg
- 1½ tbsp (30 ml) whole milk
- Kosher salt
- Freshly ground black pepper
- 3 slices sandwich bread, roughly torn into small pieces
- ½ cup grated mozzarella
- 1½ tbsp grated Parmigiano-Reggiano cheese
Instructions
- Preheat your oven to 220°C (425°F) and lightly grease a 18 cm x 28 cm (7x10 inch or 2L) casserole dish with non-stick cooking spray or softened butter.
- Bring a large pot of salted water to a boil then add the pasta and cook according to package directions just until al dente. Drain the pasta and set aside until ready to use.
- Meanwhile, melt 3 tsp of butter in a large saucepan over medium heat. Add the onion, season with salt and pepper, and cook until lightly golden, about 3 to 4 minutes. Stir in the garlic and cook for 30 seconds then add in the spinach, season with more salt and pepper and cook just until wilted. Transfer the spinach mixture to a bowl along with the artichokes and set aside.
- Melt the remaining 1½ tablespoons of butter into the pan. Sprinkle with flour and cook, whisking frequently, for 1 minute. While whisking, slowly add the warm milk. Season with 1 teaspoon of salt, ½ teaspoon of pepper, red pepper flakes and nutmeg and bring to a light boil. Cook, whisking frequently, until thick, about 4 to 5 minutes.
- Reduce the heat to low and whisk in the mustard, Parmigiano-Reggiano, cheddar and mozzarella cheese. Switch to a heatproof spatula or a wooden spoon and stir in the spinach mixture. Stir in the pasta. Pour into your prepared casserole dish.
- To make the topping, whisk the egg and milk together in a medium mixing bowl. Season with salt and pepper and stir in the torn bread as well as the mozzarella and Parmigiano-Reggiano cheeses.
- Top the casserole with this bread mixture. Bake for 20 to 25 minutes or until golden brown and bubbly. Allow the mac and cheese to rest for a few minutes before serving.
Note
• Feel free to substitute cavatappi with any short pasta shape.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
