Description
This recipe was a successful attempt at trying to feed my family more spinach. They loved it and now prefer this version to conventional mac and cheese.
Ingredients
- 1 teaspoon butter
- 1 (16 ounce) package elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 pound frozen chopped spinach, not thawed
- 3 cups grated Cheddar cheese, divided
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with 1 teaspoon butter.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
- stirring occasionally
- until tender yet firm to the bite
- about 8 minutes.
- Melt 3 tablespoons butter in a saucepan over medium heat while macaroni is cooking. Add flour and whisk until fragrant
- 2 to 3 minutes. Pour in a little milk and continue whisking. Pour in remaining milk and add frozen spinach. Cook
- whisking constantly
- until spinach softens and sauce thickens
- about 5 minutes.
- Remove sauce from heat and stir in 2 cups Cheddar cheese; whisk until melted. Season sauce with salt
- pepper
- and nutmeg.
- Drain macaroni and spread evenly in the prepared baking dish. Cover with cheese sauce. Mix well. Sprinkle remaining 1 cup Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted
- about 30 minutes. Turn on the oven’s broiler and broil until a golden crust forms on top
- about 3 minutes.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 10