Spinach and squash macaroni cheese
- December 2009
- Serves 6
- Takes 15 minutes to make, 30 minutes to cook
Squeeze some of your five a day into a national favourite with this recipe for spinach and squash macaroni.
- Vegetarian recipes
- 33g (16.9 saturated)
- 54.6g (8g sugar)
To freeze: Make up the macaroni cheese, but don’t grill the topping. Wrap in cling film
and foil, then freeze for up to 3 months. Defrost fully, then bake in the oven for 20 minutes at 200°c/fan180°c/ gas 6. Finish under the grill until bubbling and golden.
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