Two Kooks In The Kitchen

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Spinach Macaroni and Cheese Casserole

Yum

I know, I know, macaroni and cheese is old fashion and not too original, but let’s face it, comfort food that many of us secretly crave once in a while.  In the old days, I used to make mac and cheese with Kraft cheese slices (pretty good) and now I’ve graduated to real cheese.  I also add cooked spinach which doesn’t really change the taste much ( helpful with kids?), but adds good nutritional value.

There are tons of Mac and Cheese recipes out there.  This is a good one I think  – creamy and smooth and fairly simple.  I save several steps and time by adding the spinach to the noodles while boiling (instead of cooking separately), using pre-shredded cheese and lining the pan with parchment paper (zero clean up! a gift to my husband).  I serve it with baked beans, another gift to my husband.  You can also lighten the recipe by using 2% milk and low-fat cheese.

Spinach Macaroni and Cheese Casserole

Created by on March 18, 2016

Spinach Macaroni and Cheese casserole

  • Prep Time:20m
  • Cook Time:20m
  • Total Time:40m
  • Serves: 4

Ingredients

  • 8 ounces elbow macaroni - 2 cups
  • 2 cups frozen chopped spinach (or 4-5 cups fresh baby spinach, chopped)
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk (or 2% if preferred)
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard (optional)
  • 1 1/2 cups shredded American cheese (or gruyere)
  • 1 1/2 cups shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 400F.
  2. Bring salted water to a boil in a large saucepan and add macaroni. Cook as per package directions.
  3. Add frozen chopped spinach 3 minutes before macaroni is cooked. This will slow the boil, cooking the pasta to al dente which is what you want.
  4. Drain, rinse, drain again.
  5. Heat the butter in the saucepan on medium heat.
  6. Add the flour and whisk to blend. Cook for 2 minutes.
  7. Add the milk. Whisk to blend, Cook for about 5 minutes until thickened.
  8. Add the salt and mustard (if using).
  9. Turn off the heat. Mix in the cheese, reserving 1/2 cup of cheddar for topping.
  10. Spoon into a greased 2 quart casserole (using cooking oil spray or lining the dish with parchment paper)
  11. Add the remaining cheddar cheese evenly over the casserole.
  12. At this point, you can cover the casserole with plastic wrap and refrigerate for up to 2 days. Then bake at 375F for 25 minutes.
  13. If continuing right away, bake the casserole at 400F for 15 minutes or until golden brown on top.

Variations

  • change the cheeses for a different taste e.g. monterey, blue cheese
  • use any other short pasta such as fusilli or rigatoni
  • add 2 tablespoons of pesto
  • add a chopped onion sauteed in butter until golden
  • add 1/2 cup chopped sundried tomatoes
  • add 1 cup chopped ham
  • add broccoli florets instead of spinach
  • lighten with 2% milk and lowfat cheeses

Jazz it up

  • mix a 1/4 cup panko or bread crumbs with a tablespoon of butter and 2 chopped green onions.  sprinkle over the top before baking.

Make Ahead

  • The entire casserole can be completed up until the point of baking.  Cover and keep in the fridge for up to two days.  Bake uncovered at 375F for 25 minutes.

 

Cheryl

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