Spinach Mac & Cheese, please!

Mac & Cheese

Who doesn’t love Mac & Cheese? Let’s take a break from healthy vegetarian dishes for a minute and indulge! Wholesome and rich, it reminds me of being a kid again. Last year, in an effort to make my Mac & Cheese a tiny bit healthier, I started adding fresh spinach. Cheddar and spinach were really made for each other ! This time, I went a step further and made a spinach based cheese sauce and it was delicious.

So, when you’re in the mood for comfort food,  shelve the kraft dinner for the salad spinner!

Ingredients:

  • 6 cups pasta (I prefer cavatappi – it’s fluffier and lighter in this dish – but elbow macaroni is also good.)
  • 1 onion VERY finely chopped
  • 3 generous handfuls of spinach ( 1 handful VERY finely chopped, 2 handfuls shredded.)
  • 3 cups milk
  • 2 1/2 cups shredded cheddar cheese
  • 4 tbsp of butter
  • salt to taste
  • pinch black pepper
  • pinch of paprika

Directions:

  1. Boil the pasta until al dente.
  2. Over very low heat, melt 2 tbsps of butter in a sauce pan.
  3. Add onion into the butter and saute over low heat until soft and translucent. About 6 – 10 minutes.
  4. Stir in finely chopped spinach and cook for about 1 minute.
  5. Add remaining butter (1 tbsp) then slowly whisk in flour until well incorporated.
  6. Add milk 1 cup at a time, whisking continuously until very smooth. Bring to a boil then lower to simmer, stirring constantly, until thickened and smooth. Add salt and pepper to taste.
  7. Stir in 1 cup of cheese until well blended.

0C7A0051 copy

8. Mix in cheese sauce with VERY WELL DRAINED pasta and fresh shredded spinach.

0C7A0057 copy

0C7A0060 copy

9. Top with remaining cheese ( 1 1/2 cups) and sprinkle with paprika. 

10. Bake for 20 mins at 350 degrees.

11. Raise oven to a broil to finish for no longer than 5 mins.

Watch out, don’t burn it!

0C7A0064

Comments

Written By

Leave a Reply

Your email address will not be published.