Description
Classic creamed spinach mac & cheese brings Southern comfort to your dinner table. Cheesy pasta with silky spinach creates a luxurious side dish for hearty meals.
Ingredients
Scale
Pasta:
- 1 pound elbow macaroni
- Salt for pasta water
Cheese and Dairy:
- 4 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons unsalted butter
Vegetables and Seasonings:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 1 teaspoon mustard powder (optional)
- 1/2 cup panko breadcrumbs (optional)
Instructions
- Prepare the oven at 375F (190C) and coat a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
- Cook elbow macaroni in salted boiling water until perfectly tender, then drain and reserve.
- Melt butter in the same pot over medium heat, then sauté chopped onions and minced garlic until they become translucent and fragrant, approximately 3-4 minutes.
- Introduce all-purpose flour to the butter mixture, stirring continuously for 1-2 minutes to create a golden roux with a nutty aroma.
- Slowly incorporate whole milk and heavy cream, whisking constantly to ensure a smooth consistency without lumps. Simmer until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Enhance the sauce with ground nutmeg and freshly ground black pepper, adjusting seasoning to personal taste preferences.
- Fold in thawed, well-drained chopped spinach, sharp cheddar cheese, and Parmesan cheese until completely melted. Add mustard powder for an extra flavor dimension if desired.
- Gently combine cooked macaroni with the cheese sauce, ensuring each pasta piece is thoroughly coated.
- Transfer the mac and cheese mixture to the prepared baking dish, spreading evenly to create a uniform layer.
- Optional: Sprinkle panko breadcrumbs across the top for a crispy, golden texture.
- Bake in the preheated oven for 25-30 minutes until the surface turns golden brown and the sauce begins to bubble around the edges.
- Allow the dish to rest for a few minutes after removing from the oven, then serve and savor the creamy, cheesy goodness.
Notes
- Drain spinach thoroughly to prevent watery sauce and ensure a creamy, rich texture.
- Use fresh baby spinach as an alternative for a brighter, more vibrant green color and fresher taste.
- Experiment with different cheese combinations like Gruyère or fontina for unique flavor profiles.
- Make it gluten-free by substituting all-purpose flour with cornstarch and using gluten-free pasta and breadcrumbs.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 720
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 40 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg