Baked mac and cheese with wild garlic

Step 1/3

• 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

• 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

• 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!