The American classic. This is for two people as a main course, easy to scale up or down. It can also be served as a side like in American diners.

  • 10g butter or substitute
  • 1 clove garlic, crushed and chopped

Heat the butter in a flameproof pan (like a le Creuset casserole dish and gently fry the garlic

  • 50g spinach

Add to the pad and wilt

  • 400ml milk
  • 200ml pale ale
  • 170g macaroni, penne or curly pasta

Add to the pan, bring to the boil and simmer 20 minutes

  • 150g mozzerella cheese sliced
  • 100g cheddar cheese grated
  • 1 tsp cornflour in a little milk

Add to the pan and stir to thicken. Keep heating gently to melt the cheese. Place under a grill to brown the top if you like. Serve with crispy bacon!