1/2 cup macaroni pasta
1/3 cup young spinach
1/2 cup tomatoes
1 3/4 tbsp butter
1 3/4 tbsp flour
1 1/4 cup milk
1 pinch cayenne pepper
1/3 cup sharp Cheddar cheese, grated (I used shredded)
salt and pepper
Cook macaroni, drain, and set aside.
Wash the spinach and roughly chop. Place in a large saucepan and cook, stirring, until it has wilted. Drain in a colander, squeezing out as much water as you can. Finely slice the tomatoes.
Preheat over to 400 degrees F. Melt the butter in a large saucepan. Stir in the flour with a wooden spoon and cook, stirring, for 1 minute. Add about 1/4 of the milk, stirring well until smooth. Add the milk in this way until it has all been incorporated and you have a smooth sauce.
Stir in the cayenne pepper, 1/2 cup of the cheese and the drained macaroni. Season to taste.
In a lightly greased large, ovenproof dish, spoon half of the macaroni mixture, leveling with the back of a spoon. Cover with spinach.
Add the sliced tomatoes, followed by the remaining macaroni mixture. Sprinkle with the remaining cheese and bake in the oven for 15-20 minutes until the cheese is golden and bubbling.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009