Spinach, Macaroni and Cheese Casserole

Serves: 4-6
3 bunches spinach
3 c cooked macaroni
50g butter
1/4 c flour
1/2 tsp salt
1 litre milk
1 tsp mixed mustard
1 c grated tasty cheese
3 rashers vegetarian bacon (optional)

Wash spinach and trim ends.
Place spinach leaves in a saucepan.
Cook with water still clinging to the leaves until wilted.
Drain into a sieve.
Cool.
Chop spinach roughly.

Place with macaroni into a 25cm x 20cm ovenproof dish.
Melt butter in a saucepan, add flour and salt.
Stir to combine well.

Stir in milk and mustard.
Stir continuously until sauce has thickened.
Add cheese.

Pour over macaroni mixture and stir through to combine.
Bake at 200C for 15-20 minutes.

Place vegetarian bacon in a frying pan and cook until brown and crisp.
Cut into small pieces and scatter over macaroni.