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
– 1/2 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)
– 1/2 cup panko breadcrumbs (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta and set aside.
- In the same pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 3-4 minutes.
- Stir in the all-purpose flour and cook for an additional 1-2 minutes, until golden brown and fragrant.
- Gradually whisk in the whole milk and heavy cream, stirring constantly to prevent lumps from forming. Cook until the mixture thickens, about 5-7 minutes.
- Season the sauce with ground nutmeg and freshly ground black pepper, adjusting to taste.
- Stir in the thawed and drained chopped spinach, shredded sharp cheddar cheese, and grated Parmesan cheese until melted and smooth.
- If using, add the mustard powder for an extra kick of flavor.
- Add the cooked elbow macaroni to the cheese sauce and stir until well coated.
- Transfer the mac and cheese mixture to the prepared baking dish, spreading it out evenly.
- If desired, sprinkle the panko breadcrumbs evenly over the top of the mac and cheese for added crunch.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
- Remove the baking dish from the oven and let it cool for a few minutes before serving. Enjoy your creamy and delicious Creamed Spinach Mac & Cheese!
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