Ingredients
200g macaroni pasta
50g butter (for cheese sauce)
1/3 cup plain flour
500ml milk
250g grated cheese
200g baby spinach, wilted and roughly chopped
400g Swiss brown mushrooms, quartered
1 tbs olive oil
1 tbs butter
1/4 bunch of chives, finely chopped
Method
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Preheat your oven to 180C fan-forced or 200C convection.
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Cook macaroni in a large pot of salted water according to packet instructions.
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Sauté mushrooms in a medium saucepan with a splash of oil and a tbsp of butter till golden. Season and set aside (but don’t clean the pan).
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Start the cheese sauce by melting the butter in the same pan and add the flour.
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Cook, stirring for 1 minute over medium-low heat.
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Gradually add the milk, whisking until smooth. Stir gently until mixture comes just to the boil, then reduce heat and simmer for 2 minutes.
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Remove from the heat and add grated cheese and stir until melted and smooth.
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Meanwhile, in a separate pan, wilt spinach with some olive oil and seasoning for 10-20 seconds. Drain excess water.
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Drain pasta and return to the pan. Pour the cheese sauce over the pasta, add mushrooms and spinach and stir until coated. Season, sprinkle with chives and pour into a lightly greased standard muffin tray. Bake for 10 minutes.
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Serve warm or cold whichever you prefer.
Tip – To add more colour and nutrients, add one grated zucchini or beetroot to the muffins before baking.
This recipe was created by Miguel Maestre for Australian Mushrooms.
