Spinach Mac And Cheese
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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
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
- 2. 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.
- 3. 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.
- 4. Remove sauce from heat and stir in 2 cups Cheddar cheese; whisk until melted. Season sauce with salt, pepper, and nutmeg.
- 5. Drain macaroni and spread evenly in the prepared baking dish. Cover with cheese sauce. Mix well. Sprinkle remaining 1 cup Cheddar cheese on top.
- 6. 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.
Nutrition Facts
serving: 10 servings
calories: 425.8 kcal
carbohydrates: 41.2 g
protein: 20.5 g
saturated fat: 12.3 g
cholesterol: 59.5 mg
sodium: 466.6 mg
fiber: 2.8 g
sugar: 5.2 g