The goodness of spinach, cheese and macaroni

Hungry and don’t feel like having routine fare after a tiring day at work? Try this filling meal that is tasty, yet nutritious. Combining the fun of cheese and macaroni with the health benefits of spinach, the dish is a perfect treat for those who appreciate a good meal. Serves 8.

Cheese Macaroni Bake with Spinach


Macaroni – 1 and a half cups, boiled

Processed cheese – 3+4 cubes (Amul), grated

Butter – 55 gms

Flour – 50 gms

Milk – 350 ml

Garlic paste – 1 tsp

Carrots – 2 nos, chopped

Beans – 8 nos, stringed and chopped

Spinach/ Palak – A handful

Salt – To taste

Pepper – 1 and a half tbsp

Tomato – 2 nos, sliced horizontally


Pre-heat the oven at 180 degrees C. Boil the macaroni with salt and one spoon oil. Drain the cooked macaroni. Keep aside.

In a pan, melt 50 gms of butter and tip in the flour. Keep stirring continuously so there are no lumps. Pour the milk and whisk well. Over low heat, bring to a boil. Add the seasoning and three cubes of grated cheese. Stir well. Set aside.

Wash the spinach. Place the chopped carrots and beans in a hand-held sieve. Immerse in a pan of boiling water for five minutes. Remove the hand-held strainer. Drain well. In a wok or pan, melt one tea spoon butter. Saute the garlic paste until golden brown. Add the chopped carrot, beans and spinach. Saute for two minutes.

Combine the sauted vegetables with the white cheese sauce. Grease a big ceramic microwavable bowl. Transfer the cheese and macaroni vegetables into this bowl. Bake at 220 degrees C for ten minutes. Now lay the tomatoes as an outer ring and sprinkle four cubes of cheese. Bake for five to ten minutes further. Serve hot with bread slices and ketchup or with a side dish of cooked spicy mincemeat and vegetables.


Hey, Pasta!September 11, 2011