Servings: 6 servings
Calories: 550kcal
Equipment
- large pot
- Baking dish
- Whisk
- spatula
Ingredients
For the Pasta
- 8 oz elbow macaroni cook until al dente
For the Spinach
- 6 cups fresh spinach sauté until just wilted
- 1 cup frozen spinach optional, heat through before adding
For the Cheese Sauce
- 2 cups sharp cheddar cheese, shredded ensure it’s freshly shredded
- 8 oz cream cheese let it soften before mixing
- 1 cup Monterey Jack cheese optional, adjust based on taste
- 1 cup Gruyère cheese optional, combines well with cheddar
For the Milk
- 3 cups whole milk full-fat makes it rich
- 1 cup 2% milk optional, lower-fat alternative
- 1 cup non-dairy milk alternative optional, choose one that froths well
For the Seasoning and Structure
- 4 tbsp unsalted butter use unsalted to control saltiness
- 2 tbsp olive oil optional, enhance flavor
- 1 tsp salt essential for seasoning
- 1 tsp pepper adjust according to taste
- 1/4 tsp nutmeg elevates flavor
- 1/2 tsp garlic powder optional, can use fresh garlic
- 1/2 tsp onion powder optional, adds flavor
- 2 tbsp flour thickens sauce
Instructions
How to Make Creamed Spinach Mac and Cheese
- Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain and set aside for later.
- In the same pot, melt 2 tablespoons of butter over medium heat. Add in the fresh spinach, cooking for 2-3 minutes until wilted. If using frozen spinach, include it and heat through before removing from the pot.
- With the pot still on the heat, melt the remaining 2 tablespoons of butter. Whisk in the flour, cooking for 1-2 minutes until golden. Gradually add 3 cups of milk, stirring constantly until the sauce thickens, around 5-7 minutes.
- Lower the heat and add the cream cheese, stirring until completely melted. Gradually add the shredded cheddar cheese, mixing until the sauce is smooth and creamy.
- Gently fold in the cooked macaroni and sautéed spinach, ensuring all pasta is well-coated in the cheese sauce. Season with salt, pepper, and a pinch of nutmeg to taste.
- For a delightful crispy layer, transfer the mac and cheese into a greased baking dish. Sprinkle with extra cheese and bake at 350°F (175°C) for 20 minutes or until bubbly and golden brown on top.
- Allow the dish to cool slightly before serving. This helps the flavors to meld beautifully.
Notes
Optional: Garnish with fresh herbs for an extra pop of color. Exact quantities are listed in the recipe card below.
Nutrition
Serving: 1serving | Calories: 550kcal | Carbohydrates: 45g | Protein: 25g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 85mg | Sodium: 650mg | Potassium: 500mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2500IU | Vitamin C: 20mg | Calcium: 800mg | Iron: 2mg
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