Cheesy Pasta Sauce with Spinach, Broccoli and Peas

One delicious dish-ous!

 I created this dish just the other day and it worked so well! The family and I were going to see our grandparents for a BBQ meaning lots of tasty dishes were required so I made this one which everyone enjoyed so much. My Nan even set some aside for later!

 Cheese sauces, especially with pasta, are so easy and highly rewarding and even Jamie says regarding his Mac 'n' Cheese, "Sometimes it's done so badly in the convenience area, it's almost become famous for being horrible, but when you do it properly, trust me, it's an absolute killer!" 

Whisking the roux

 A few helpful tips. Firstly, add your cheese when the pan is off the hob as if it is heated too much the cheese can get 'tough'. Also, To get the best out of your cheese's flavour grate it when it is just out the fridge so it is firm and then add it when it is room temperature. I've also heard that to prevent the cheese becoming 'stringy', use something acidic like a white wine as a base for your sauce.

Time: 15 mins

Serves: 8-10

RECIPE:

Jamie's killer "Mac 'n' Cheese"

 1) Put on a pan of salted boiling water for your pasta of choice. Melt over a medium heat two heaped tablespoons of butter. When melted, sieve in 100g of plain flour and whisk together to form what's called a roux. (Jamie says to add finely chopped garlic at this stage but it's up to you.) Take around 500ml of milk and add a few splashes of it to mix together before gradually adding the rest. A pinch of salt, a pinch of pepper, whisk thoroughly and remove from the hob.

 2) Keeping an eye on your pasta, add a few handfuls of peas (frozen work too), spinach leaves and cut up a head of broccoli quite small to add too. Grate your cheeses of choice (using Parmesan works brilliant as a second cheese) and combine until all melted together. A little nutmeg works nicely too. If it's looking too thick then splash in a little milk and stir. Season to taste.

 Wanna-be-Chef's tip - If using for a baked pasta then add more milk for a slightly thinner sauce

This might be useful...

 Simple as that! Add your drained pasta to it and you're away. It's going to be a winner with everyone every time! I would highly recommend you experiment with different cheeses for this dish - there are bazillions out there. Goat's cheese, Czech sheep's milk, Venezuelan beaver cheese... Soft cheeses, hard cheeses; blue cheeses and even green cheeses so have a good explore and put your own spin on things. Give this a go and let me know how you get on!

Seasoned with Fervour,

Jacob

"To glorify my Savior, Jesus Christ, the Creator  

of the universe and spread further abroad His glorious gospel." - Yours Truly