Introduction

Creamed Spinach Mac & Cheese is a comforting twist on the classic mac and cheese, enriched with tender spinach and a creamy cheese sauce. This dish is perfect for a cozy dinner or as a delicious side that everyone will love.

A close-up view of a baked macaroni and cheese dish in a white ceramic baking dish with green edges, showing three clear layers: the bottom layer is creamy white sauce with bits of green spinach mixed in, the middle layer is pale yellow elbow macaroni pasta covered in melted cheese, and the top layer has golden brown and crispy toasted breadcrumbs with some darker browned spots adding texture, all sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound elbow macaroni
Salt, for pasta water
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1/2 teaspoon ground nutmeg
Freshly ground black pepper, to taste
1 (10-ounce) package frozen chopped spinach, thawed and drained
4 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
1 teaspoon mustard powder (optional)
1/2 cup panko breadcrumbs (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter or cooking spray.
Step 2: Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
Step 3: In the same pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
Step 4: Stir in the all-purpose flour and cook for 1-2 minutes until golden brown and fragrant.
Step 5: Gradually whisk in the whole milk and heavy cream, stirring constantly to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.
Step 6: Season the sauce with ground nutmeg and freshly ground black pepper to taste.
Step 7: Stir in the thawed and drained chopped spinach, shredded sharp cheddar, and grated Parmesan cheese until melted and smooth. Add mustard powder if using.
Step 8: Add the cooked macaroni to the cheese sauce and stir until well coated.
Step 9: Transfer the mac and cheese mixture to the prepared baking dish, spreading it evenly.
Step 10: If desired, sprinkle panko breadcrumbs evenly over the top for added crunch.
Step 11: Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the sauce is bubbly.
Step 12: Remove from the oven and let cool for a few minutes before serving. Enjoy!

Tips & Variations

For a richer flavor, use a blend of sharp cheddar and Gruyère cheese.
If you prefer fresher spinach, sauté about 4 cups of fresh spinach until wilted, then drain well before adding.
To add a smoky twist, mix in some cooked bacon or smoked paprika.
For a gluten-free version, use gluten-free flour and pasta alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally. Adding a splash of milk while reheating helps maintain creaminess.

How to Serve

The dish shows a close-up of baked macaroni and cheese with wilted green spinach mixed in. The top layer has golden-brown toasted breadcrumbs, scattered with some darker, crisp spots for a crunchy texture. Beneath this crust, creamy melted cheese coats short curved pasta tubes, visible in a soft yellow color with some shine. The spinach adds a dark green touch among the pasta pieces. The food is inside a white rectangular baking dish. The dish is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Sauté about 4 cups of fresh spinach until wilted and drain any excess liquid before adding it to the cheese sauce.

Is there a way to make this dish vegetarian?

Absolutely! This recipe is vegetarian as long as you use cheese made without animal rennet. Avoid adding any meat toppings or bacon to keep it vegetarian.