This is a real family stalwart which I have cooked multiple times and have several variations on the theme. I generally make it during the day and then bake it when we get home from school. I also tend to split the pasta mixture between two baking dishes so my husband and I can eat later. No harm will come to the mixture hanging around in the fridge for 3 or 4 hours!
Ingredients
500 ml milk
60 g butter
3 tbs plain flour
125 g cheddar cheese grated
400 g spinach
300 g chestnut mushrooms, thinly sliced
300 g orzo (rice shaped pasta)
500 ml milk
200 g feta chopped
Parmesan
Method
- Steam the spinach until just wilted. Leave to cool. Squeeze out as much water as you can. Finely chop.
- Fry the mushrooms. If there is any excess liquid drain the mushrooms.
- Melt the butter in a large saucepan. Pour in the flour. Stir for 30 seconds. Slowly stir in the milk stirring constantly until the sauce thickens.
- Add the grated cheese to the sauce and stir until melted.
- Mix the cheese sauce, the rest of the milk, spinach, mushrooms, feta and orzo.
- Pour into 1 large baking dish or 2 small.
- Sprinkle with a small amount of Parmesan.
- Heat the oven to 180 C. Bake in the oven for 35 to 40 minutes until golden brown.
ChilternEats 