Baked mac and cheese with wild garlic

Baked mac and cheese with wild garlic

Based on 9 ratings
In app
"This creamy, cheesy mac 'n' cheese variation is perfect for spring when wild garlic is in season. Combined with spinach and a crunchy breadcrumb crust, this beautiful green pasta bake will surely blow you away! You can use any cheese you prefer, like a mild Gouda, but I recommend using sharper ones, such as white cheddar or Emmental."
Difficulty
Easy 👌
Preparation
20 min
Baking
20 min
Resting
10 min

Ingredients

2Servings
MetricImperial
175 g
elbow macaroni
60 g
cheddar cheese
50 g
Parmesan cheese
10 g
wild garlic
50 g
spinach
20 g
butter
15 g
flour
250 ml
milk
100 ml
evaporated milk
1 tsp
Dijon mustard
1 tsp
white wine vinegar
½ tbsp
olive oil
15 g
panko breadcrumbs
¼ tsp
smoked paprika powder
salt
pepper

Utensils

oven, 2 pots, colander, box grater, cooking spoon, immersion blender, frying pan, spatula, baking dish

Nutrition per serving

Cal866
Fat38 g
Protein38 g
Carb92 g
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  • Step 1/3

    Preheat oven to 190°C/375°F. In a pot of salted boiling water, cook pasta according to package instructions until al dente and drain. In the meantime, grate cheddar and parmesan cheese. Wash the wild garlic and spinach well and drain.
    • 175 g elbow macaroni
    • 60 g cheddar cheese
    • 50 g Parmesan cheese
    • 10 g wild garlic
    • 50 g spinach
    • oven
    • pot
    • colander
    • box grater

    Preheat oven to 190°C/375°F. In a pot of salted boiling water, cook pasta according to package instructions until al dente and drain. In the meantime, grate cheddar and parmesan cheese. Wash the wild garlic and spinach well and drain.

  • Step 2/3

    Melt butter in a pot, add flour, and fry for approx. 1–2 min while stirring. Stir in milk and evaporated milk. Bring to a boil over high heat, simmering for approx. 1 min. while stirring. Reduce heat, add Dijon mustard and vinegar, and season with salt. Add wild garlic, spinach, and ¾ of the cheese to the sauce, mix briefly until spinach and wild garlic wilt, then remove from heat. Use an immersion blender to blend the sauce until smooth. Season to taste with salt and pepper.
    • 20 g butter
    • 15 g flour
    • 250 ml milk
    • 100 ml evaporated milk
    • 1 tsp Dijon mustard
    • 1 tsp white wine vinegar
    • salt
    • pepper
    • pot
    • cooking spoon
    • immersion blender

    Melt butter in a pot, add flour, and fry for approx. 1–2 min while stirring. Stir in milk and evaporated milk. Bring to a boil over high heat, simmering for approx. 1 min. while stirring. Reduce heat, add Dijon mustard and vinegar, and season with salt. Add wild garlic, spinach, and ¾ of the cheese to the sauce, mix briefly until spinach and wild garlic wilt, then remove from heat. Use an immersion blender to blend the sauce until smooth. Season to taste with salt and pepper.

  • Step 3/3

    Heat olive oil in a frying pan, add breadcrumbs with paprika powder, fry for approx. 3–5 min. until golden brown. Season with salt. Mix the pasta with the wild garlic sauce in a baking dish, sprinkle with the remaining cheese, and then the breadcrumbs on top. Bake in the oven for approx. 20–25 min. until the top is golden brown. Let cool briefly before serving.
    • ½ tbsp olive oil
    • 15 g panko breadcrumbs
    • ¼ tsp smoked paprika powder
    • salt
    • frying pan
    • spatula
    • baking dish

    Heat olive oil in a frying pan, add breadcrumbs with paprika powder, fry for approx. 3–5 min. until golden brown. Season with salt. Mix the pasta with the wild garlic sauce in a baking dish, sprinkle with the remaining cheese, and then the breadcrumbs on top. Bake in the oven for approx. 20–25 min. until the top is golden brown. Let cool briefly before serving.

  • Enjoy your meal!

    Baked mac and cheese with wild garlic

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