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
- ½ 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)
- ½ cup panko breadcrumbs (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Cook the Pasta: Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In the same pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until softened. Stir in the flour and cook for 1-2 minutes until golden brown and fragrant.
- Make the Cheese Sauce: Gradually whisk in the whole milk and heavy cream, stirring constantly to prevent lumps. Cook until the mixture thickens, about 5-7 minutes. Season the sauce with nutmeg and freshly ground black pepper, adjusting to taste.
- Add Spinach and Cheese: Stir in the thawed spinach, shredded cheddar cheese, and grated Parmesan cheese until smooth and melted. Optionally, add mustard powder for an extra flavor boost.
- Combine with Pasta: Add the cooked macaroni to the cheese sauce, stirring until well coated.
- Bake: Transfer the mac and cheese mixture to the prepared baking dish, spreading it evenly. If using, sprinkle the panko breadcrumbs over the top for added crunch.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
- Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy your creamy and indulgent creamed spinach mac & cheese!
Notes
- You can use fresh spinach instead of frozen, but make sure to cook and drain it thoroughly.
- For a more decadent version, add extra cheese on top before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
