I love Kenji Lopez-Alt´s book, “The Food Lab”. He is a “nerd in the kitchen” who does all those double blind scientific studies on cooking techniques and questions everything that great master chefs have always told you to do. According to his book, the secret to “gooey mac & cheese” is condensed milk. I was intrigued, tried the recipe, and yes, I did see the point… the result was very comforting indeed and kind of addictive.
My little one loves spinach, so I came up with a spinach & condensed milk & cheese bake that he totally loved.
Ingredients: 400g frozen spinach – thawed, 340ml unsweetened condensed milk, 200g grated cheese (I used cheddar), 2 beaten eggs, 400g pasta (such as macaroni), 1 tbsp butter, salt, nutmeg
- preheat the oven to 180 °C (fan)
- tip the condensed milk and the spinach into a saucepan, season with 1teaspoon salt and some nutmeg, bring to a simmer and let cook on a low heat for 10 minutes
- boil the pasta in salted water until “al dente”, drain, mix in the butter
- mix the pasta with the spinach sauce, the cheese (reserve one third for topping the bake) and the beaten eggs
- transfer to a baking dish, scatter with the reserved grated cheese, put in the oven and bake for 10 minutes, or until the cheese has melted