My veg box had all the lovely greens with week, so I’ve have been spoiled with lush leafy greens on everything. I decided to make easy mac and cheese (a béchamel sauce with added cheese and toss that with noodles) and top my noodles with some sautéed garlicky spinach. So yummy.

Béchamel sauce is pretty easy. You start with about 2 tablespoons of fat (use the fat you’ve got non dairy or dairy butter) and when that is melted, add 2 tablespoons of flour and whisk for a few minutes until it cooks and bubbles, but doesn’t get too brown. Then slowly add about a cup or so of the non-dairy or dairy of your choice (oatmilk works fine, dairy milk works fine). Then add about 1/2 of sharp non dairy or dairy cheese and a teaspoon of Dijon. Toss the sauce with cooked noodles. In a small frying pan, heat up some olive oil, add garlic (fresh or powdered) and some chopped spinach. Sauté until nicely cooked. Put macaroni in bowls and pile spinach on top. Done!