Hulk Mac ‘N’ Cheese

Creamy macaroni cheese speckled with nutritious spinach, such an easy and delicious way to add in extra greens.


  • 250g (9oz) dried macaroni (or any pasta shape will work) or GF alternative*
  • 140g (5oz) frozen chopped spinach (about 7 blocks)
  • 100g (3 1/2oz) grated cheddar or 2 tbsp nutritional yeast
  • 500ml (16 fl oz) milk of your choice
  • 1tbsp butter or dairy free spread or coconut oil
  • 2 tbsp cornflour (cornstarch) freshly ground black pepper


Bring a pan of water to the boil and add the pasta. Cook according to the packet instructions.

To a microwaveable jug, add the frozen spinach and milk. Cook for 3 minutes until the spinach is nearly defrosted and the milk slightly warmed.

In a hot frying pan, melt the butter then add cornflour. Stir and cook for a minute, then add the spinach milk gradually, whisking continuously. Stir until the sauce is thickened. Remove the pan from the heat and add a good grinding of black pepper and the grated cheese. Stir to melt the cheese into the sauce then set aside until the pasta is cooked.

Add the drained, cooked pasta to the sauce, stir and serve with an extra grating of cheese on top, if you like.

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