Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 6-8 minutes. Drain and set aside.

In a saucepan, melt the butter over medium heat. Stir in the plain flour, cooking for about 5 minutes until it turns a light golden color, forming the roux.

Gradually whisk in the milk, stirring until smooth and thickened. Lower the heat and mix in both the Parmesan and mature cheddar, allowing them to melt.

Add the Dijon mustard, wilted spinach, and wild garlic to the sauce. Stir until well combined and season with salt and a splash of white wine vinegar.

Mix the cheese sauce with the cooked pasta, then pour everything into an ovenproof dish.

Sprinkle the reserved cheese on top, then bake at 180°C (gas mark 4) for 15-20 minutes, or until the top is golden and bubbly.