Beer mac 'n' cheese

A staple of Manhattan's East Village, Emma Freud's cheddar and pale ale pasta dish is the ultimate comfort food

Ingredients

• 50g butter
• 2 garlic cloves, grated
• 50g spinach
• 500ml milk
• 250ml pale ale
• 220g macaroni
• 100g cheddar, grated
• 200g mozzarella, grated

Directions

STEP 1
Heat the grill to its highest setting. In a flameproof casserole dish or metal frying pan, melt the butter and fry the garlic for 2 mins. Add the spinach and cook until it wilts, about 2 mins. Pour in the milk and beer and bring to a gentle bubble. Add the macaroni and stir intermittently for around 20 mins until the pasta is cooked and covered in sauce.

STEP 2
Stir in the cheddar and half the mozzarella. When it starts to melt, sprinkle the remaining mozzarella on top and put it in the oven for around 7-10 mins or until browned on top and sensational underneath.