Baked Macaroni Cheese Spinach (Printable version)

Tender macaroni with creamy cheese sauce and fresh spinach baked to golden perfection.

# Ingredient List:

01 - 10.5 oz elbow macaroni

02 - 5 oz fresh spinach, washed and roughly chopped

03 - 3 tbsp unsalted butter

04 - 1/3 cup all-purpose flour

05 - 2 cups whole milk

06 - 1 1/2 cups sharp cheddar cheese, grated

07 - 1/2 cup Gruyère cheese, grated

08 - 1 tsp Dijon mustard

09 - 1/4 tsp ground nutmeg

10 - Salt, to taste

11 - Freshly ground black pepper, to taste

12 - 1/2 cup panko breadcrumbs

13 - 1/4 cup grated Parmesan cheese

14 - 1 tbsp olive oil

01 - Preheat oven to 375°F. Lightly grease a medium baking dish.

02 - Boil macaroni in a large pot of salted water until al dente. Drain and set aside.

03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes.

04 - Gradually whisk in milk. Stir constantly until sauce thickens, about 5 minutes.

05 - Reduce heat to medium-low. Stir in cheddar and Gruyère until smooth. Mix in Dijon mustard, nutmeg, salt, and pepper.

06 - Fold fresh spinach into the sauce and cook until wilted.

07 - Mix drained macaroni with cheese and spinach sauce. Transfer mixture to prepared baking dish.

08 - Combine panko, Parmesan, and olive oil in a small bowl. Spread evenly over macaroni.

09 - Bake for 20 to 25 minutes until topping is golden and sauce bubbles.

10 - Allow to cool for 5 minutes before serving.

01 -

It tastes like a warm hug from someone who actually knows how to cook, with that creamy sauce clinging to every pasta curve
You're getting real greens into the family dinner without anyone noticing or complaining
The crispy golden top contrasts with the silky interior in a way that makes everyone reach for seconds
It comes together in under an hour, which means weeknight dinners and weekend comfort all in one

02 -

Never, ever skip the whisking in the roux step. A lumpy sauce is salvageable with an immersion blender, but prevention is always better
Don't let your cheese sauce bubble or boil hard once the cheese is in. It breaks and gets grainy. Medium-low is your friend
The spinach releases water when it wilts. This is fine and actually keeps the sauce from being too thick. You don't need to squeeze it dry
If your sauce seems too thick before baking, add a splash more milk. It thickens more as it bakes

03 -

Make the sauce up to a day ahead, then reheat it gently before mixing with cooked pasta. This saves time and actually lets the flavors develop
If you're using whole wheat pasta, add about 2 extra minutes to the cooking time and watch it carefully - it soaks up more water than regular pasta
Leftover mac and cheese is even better cold the next day, and honestly, eating it straight from the container is one of life's quiet pleasures