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Creamed Spinach Mac and Cheese

Creamed Spinach Mac and Cheese

No problem eating greens with this creamed spinach mac and cheese! This dish is a dreamy, cheesy macaroni bake packed with tons of fresh baby spinach for the ultimate comfort food.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Base
  • 1 lb short-cut pasta like cavatappi or elbows
  • 4 Tbsp unsalted butter
  • 1 sweet onion diced
  • 3 cloves garlic minced
  • salt and pepper to taste
  • 4 Tbsp all-purpose flour
  • 1/4 tsp freshly ground nutmeg
  • 12 oz fresh baby spinach
  • 2 1/2 cups whole milk
Cheeses
  • 12 oz fontina cheese freshly grated
  • 6 oz white cheddar cheese freshly grated
  • 2 oz parmesan cheese freshly grated
  • 1/2 cup crispy fried onions or breadcrumbs for topping

Equipment

  • Large Oven-Safe Pot or Dutch Oven
  • Box Grater
  • Whisk

Method
 

  1. Preheat the oven to 350°F. Cook the pasta in salted boiling water until al dente. Drain and set aside.
    1 lb short-cut pasta
  2. In a large oven-safe pot, melt the butter over medium-low heat. Add the onion and garlic with a pinch of salt and pepper. Cook until softened, about 5-7 minutes.
    4 Tbsp unsalted butter, 1 sweet onion, 3 cloves garlic, salt and pepper
  3. Sprinkle the flour over the onions to make a roux. Cook for 2-3 minutes, stirring, until golden and nutty.
    4 Tbsp all-purpose flour
  4. Slowly stream in the milk while whisking constantly until the sauce thickens. Stir in the nutmeg.
    2 1/2 cups whole milk, 1/4 tsp freshly ground nutmeg
  5. Add all the fresh spinach and stir until it completely wilts and softens into the sauce.
    12 oz fresh baby spinach
  6. Remove from heat. Stir in almost all of the mixed grated cheeses (reserve some for topping), then add the cooked pasta and toss to combine.
    12 oz fontina cheese, 6 oz white cheddar cheese, 2 oz parmesan cheese, 1 lb short-cut pasta
  7. Sprinkle the top with the reserved cheese and the crispy onions. Bake for 30-35 minutes until golden and bubbly. Let cool for 5-10 minutes before serving.
    1/2 cup crispy fried onions or breadcrumbs

Notes

Make-Ahead Tip: Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake from cold, adding 10-15 minutes to the baking time.