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Spring Mac 'N' Cheese

Created by ImPat on March 28, 2017

200 grams dry elbow macaroni (dried, 2 cups)
3 tablespoons olive oil ( extra virgin)
4 green onions, finely sliced
2 garlic cloves, minced
Fresh spinach, shredded (1 large bunch English spinach, trimmed and roughly shredded)
20 ounces Greek-style yogurt (2 1/2 cups)

Step 1: Preheat oven to 190C/170C fan forced.
Step 2: Cook pasta in a large saucepan of boiling water, following packet directions until tender and then drain well and then return to the pan.
Step 3: Meanwhile heat oil in a large frying pan over medium high heat and cook onion for 2 minutes or till just starting to soften and then add garlic, cooking for 1 minute or until fragrant and then add the spinach and cook stirring occasionally for 3 to 4 minutes or until wilted.
Step 4: Add to the pasta and toss to combine.
Step 5: Whisk yoghurt and flour in a bowl until well combined and season well with salt and pepper and then stir in lemon rind/zest and dill and then add this mix to the pasta, stirring well to coat.
Step 6: Spoon mixture into a 6 cup capacity ovenproof dish and sprinkle with combined parmesan and cheddar cheeses and bake for 20 to 25 minutes or until cheese is melted and golden.
Step 7: Sprinkle with extra dill and serve immediately.