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Creamed Spinach Mac & Cheese

A rich and creamy baked macaroni and cheese loaded with fresh spinach and topped with a golden bubbly cheese crust.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Veggies
  • 1 lb elbow macaroni uncooked
  • 10 oz fresh spinach chopped
  • 2 cloves garlic minced
Cheese Sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 cups sharp white cheddar cheese shredded
  • 1 cup Gruyère cheese shredded
  • 1 tsp onion powder
  • 0.5 tsp nutmeg
  • 1 tsp salt to taste
  • 0.5 tsp black pepper

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • 9x13 Baking Dish
  • Whisk
  • Box grater

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Cook macaroni in boiling salted water until 1 minute shy of al dente. Drain.
  3. In a large pot or skillet, melt 1 tbsp butter and sauté garlic and spinach until wilted. Set aside.
  4. Melt remaining butter in the pot, whisk in flour and cook for 1-2 minutes.
  5. Slowly whisk in milk and heavy cream until smooth. Simmer until thickened.
  6. Remove from heat. Stir in spices and 3 cups of cheddar plus the Gruyère until melted.
  7. Fold in the cooked pasta and wilted spinach until well coated.
  8. Transfer to baking dish, top with remaining cheddar, and bake 20-25 minutes until bubbly and golden.

Notes

Grate your own cheese for the smoothest sauce; pre-shredded cheese contains anti-caking agents that can cause graininess.