Beer mac 'n' cheese

1. Preheat the grill to its highest setting. In a flameproof casserole dish or a sturdy  frying pan, melt the butter over medium heat, and then add the garlic, cook gently for about 2 minutes until it becomes fragrant and slightly golden.
2. Next, introduce the fresh spinach to the pan, cooking it until it wilts down, approximately another 2 minutes. Once the spinach is tender, carefully pour in the milk and beer, stirring to combine, then bring the mixture to a gentle simmer, allowing the flavours to meld together.
3. After that, add the macaroni to the bubbling mixture, stirring intermittently and allowing it to cook for around 20 minutes, or until the pasta is al dente (or firm to the bite).
4. Stir in your favourite cheddar cheese along with half of the mozzarella. As the cheese begins to melt and become wonderfully gooey, take a moment to sprinkle the remaining mozzarella generously on top.
5. Now place the dish under the grill and let it bake for about 7 to 10 minutes. Keep an eye on it as it cooks, you don't want to burn it at the last moment, and watch it as it turns beautifully brown on top while remaining sensationally delightful and melted underneath.