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.
Stir in the Swaledale Cow. Once all the cheese has melted, sprinkle a little bit more cheese on top and put it in the oven for around 7-10 mins or until browned on top and sensational underneath.
· 200ml milk
· 20g plain flower
· 20g butter
· salt and pepper
· 4 freshly cut slices white bread
· 1 tbsp Dijon mustard
· 4 slices carved ham
· 4 cheese slices of Swaledale Smoked
· 80g grated Swaledale cow
Pour your milk into a pan, add the flour and butter, then bring up to the boil, whisking the milk the sauce to a thick, smooth and glossy sauce.
Start reducing the heat and simmer for 3–5 minutes, continue to stir until the flour has cooked out. Remove from the heat and season with salt and pepper.
Heat the grill to high and the oven to 200C/220C . Place the bread on a baking tray and toast one side under the grill until it is golden brown.
Rotate the bread and spread each slice with a thin layer of mustard, followed by a layer of white sauce. Now cover the sauce with a slice of Smoked cheese and a slice of ham.
Stack the slices into two sandwiches, then spread a thin layer of white sauce over the top and sprinkle with grated cheddar.
Bake in the oven for 10–15 minutes until golden and bubbling. Leave to cool for 3–5 minutes before tucking in.