Spinach Mac & Cheese
Rich and creamy, this easy garlicky mac and cheese is stuffed with spinach
Servings: 10 servings
Calories: 558kcal
Equipment
- 3 quart baking dish or larger this is the perfect time to break out your enamelled cast-iron Dutch-oven: make the cheese sauce, assemble the casserole and put the whole thing right in the oven.
Ingredients
- ½ cup white onion, finely diced about half of a small onion
- 2 tablespoon butter
- 1 tablespoon olive oil
- ½ teaspoon sea salt or chilli salt
- 1 teaspoon dry mustard
- ½ teaspoon digon mustard
- 1 clove of garlic
- 3 tablespoon all-purpose flour
- 500 g small pasta or macaroni
- 5 cups fresh baby spinach, chopped you can also use frozen chopped spinach thawed
- 14 oz shredded cheese I used a combination of montergy jack and herb and garlic cheddar, fontina and gyuryer are also good. About 3-½ cups of cheese
- 3 cups 1% milk
- 1 cup 18% cream
Crunchy topping
- 1 cup seasoned bread crumbs
- 3 tablespoon butter, soften
- ½ cup shredded cheese
Instructions
- Preheat oven to 400 degrees
- Start pasta and cook according to package directions to al dente. About 2 mnutes before the pasta is fully cooked add the spinach. Drain both the pasta and spinach and set aside while you make the sauce.500 g small pasta or macaroni, 5 cups fresh baby spinach, chopped
- In a large Dutch oven, preferably one that will be large enough to hold the finished casserole and is oven-safe. Alternatively, use a large saucepan. Heat olive oil, and butter over medium-low heat. Then add the onions to gently saute. Onions will take 5-7 minutes. Keep the heat low enough to simmer but not burn.2 tablespoon butter, 1 tablespoon olive oil, ½ cup white onion, finely diced
- Once the onions are translucent and soft, add a pinch of salt, dry mustard powder and dijon. Saute just for another minute until the garlic is fragrant. Sprinkle mixture with flour and stirring with a whisk, saute until flour is well blended into the fat and a smooth paste forms. This will take just a minute or two.½ teaspoon sea salt, 1 teaspoon dry mustard, ½ teaspoon digon mustard, 1 clove of garlic, 3 tablespoon all-purpose flour
- Slowly add milk and cream to the flour mixture. A little at a time. Stirring with a whisk until flour is completely dissolved. Once all milk and cream have been added, increase heat to medium and continue to stir and cook until the mixture starts to bubble and thicken. This can take 8-12 minutes, be patient. When the mixture is thick and creamy remove from the heat. Stir in 14 oz shredded cheese and stir until cheese has completely melted. Stir in pasta and spinach.14 oz shredded cheese, 3 cups 1% milk, 1 cup 18% cream
- Make the crispy topping. In a small bowl combine breadcrumbs and soften butter, mixing with your fingers or a fork until the butter is evenly distributed, then mix in the cheese. Spread evenly over the casserole. Bake at 400 for about 20 minutes. Serve1 cup seasoned bread crumbs, 3 tablespoon butter, soften, ½ cup shredded cheese
Notes
I used Cracker Barrel Herb and Garlic Cheddar in this recipe. This flavour works well with the spinach and kicks up the flavour in this untraditional mac and cheese recipe. Feel free to use your favourite cheese. Fontina, Monterey Jack, Guryere are also good.
I find shredding my own cheese produces creamier results, but to save time and a bit of effort, use pre-shredded cheese.
Nutrition
Calories: 558kcal | Carbohydrates: 54g | Protein: 22g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 658mg | Potassium: 411mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2400IU | Vitamin C: 5mg | Calcium: 386mg | Iron: 2mg
