Wholemeal rotini mac and cheese

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Ingredients

  • 225g wholemeal rotini
  • 60g butter
  • 1-2 tbsps diced onions
  • 2 tbsps plain flour
  • Pinch ground black pepper
  • 480ml milk
  • 1/2 cup grated Muenster cheese
  • 1/2 cup grated Cheddar cheese
  • 1/2 cup baby spinach
  • 2 tsps oil, from marinated sun-dried tomatoes
  • 8 sun-dried tomatoes, chopped
  • 1 1/2 cups breadcrumbs (recommended: Panko)
  • 1 tbsp smoky paprika

Use imperial measurements

Method

How to make Wholemeal rotini mac and cheese

1) Preheat oven to 180C/Gas 4.

2) In a large pot of boiling salted water, add rotini and cook for 6-8 minutes until tender. Drain and set aside.

3) In a saucepan over medium-high heat, melt half of the butter and add the onions. Add the flour and pepper and mix until mixture is pasty and forms a roux. Whisk milk into pan, incorporating the roux. Bring to a simmer over low heat and allow to thicken; about 5 minutes. Once thickened, whisk in the cheeses. Add the pasta and mix until the pasta is well coated. Fold in spinach, sun-dried tomato oil and sun-dried tomatoes.

4) In a small saucepan, melt remaining butter over medium heat. Once melted, turn heat off and add breadcrumbs and paprika. Mix well to combine.

5) Pour rotini into a casserole dish large enough to hold the pasta. Sprinkle the top with breadcrumbs and place in oven for 15-18 minutes or until brown and bubbling.

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