Best 9 Spinach Mac And Cheese Recipes

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Spinach mac and cheese is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to sneak some extra vegetables into your diet, and it is also a kid-friendly meal. Spinach mac and cheese can be made with a variety of different ingredients, and there are many different ways to cook it. Whether you prefer a cheesy, gooey mac and cheese or a lighter, healthier version, there is a recipe out there to suit your taste.

Let's cook with our recipes!

SPINACH MAC AND CHEESE



Spinach Mac And Cheese image

This recipe was a successful attempt at trying to feed my family more spinach. They loved it and now prefer this version to conventional mac and cheese.

Provided by Lenka McDonald

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 10

Number Of Ingredients 10

1 teaspoon butter
1 (16 ounce) package elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 pound frozen chopped spinach, not thawed
3 cups grated Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Melt 3 tablespoons butter in a saucepan over medium heat while macaroni is cooking. Add flour and whisk until fragrant, 2 to 3 minutes. Pour in a little milk and continue whisking. Pour in remaining milk and add frozen spinach. Cook, whisking constantly, until spinach softens and sauce thickens, about 5 minutes.
  • Remove sauce from heat and stir in 2 cups Cheddar cheese; whisk until melted. Season sauce with salt, pepper, and nutmeg.
  • Drain macaroni and spread evenly in the prepared baking dish. Cover with cheese sauce. Mix well. Sprinkle remaining 1 cup Cheddar cheese on top.
  • Bake in the preheated oven until cheese is melted, about 30 minutes. Turn on the oven's broiler and broil until a golden crust forms on top, about 3 minutes.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 41.2 g, Cholesterol 59.5 mg, Fat 20 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 12.3 g, Sodium 466.6 mg, Sugar 5.2 g

SPINACH MAC AND CHEESE



Spinach Mac and Cheese image

Add a bit of green goodness to basic mac and cheese with fresh spinach, stirred into the sauce until just wilted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 8

3 tablespoons unsalted butter
1/2 cup minced yellow onion
1/3 cup all-purpose flour
4 cups whole milk, room temperature
Coarse salt and ground pepper
2 bunches curly- or flat-leaf spinach (about 1 3/4 pounds total), trimmed, washed, and cut crosswise into 1/2-inch-thick strips
5 ounces Gruyere cheese, grated (2 cups)
3/4 pound elbow macaroni, cooked according to package instructions

Steps:

  • In a large saucepan, melt butter over medium. Add onion and cook until translucent, 6 minutes. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add 2 cups milk. Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth; season with salt and pepper. Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes.
  • Add spinach and cook, stirring constantly, until wilted, about 3 minutes. Add cheese and stir until melted, about 2 minutes. Add cooked macaroni and stir to combine. Serve immediately.

Nutrition Facts : Calories 511 g, Fat 20 g, Fiber 5 g, Protein 24 g

CHICKEN AND SPINACH MAC AND CHEESE



Chicken and Spinach Mac and Cheese image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly cracked black pepper
1 cup elbow macaroni
3 cups pulled rotisserie chicken, skin reserved
4 tablespoons butter
4 cups fresh baby spinach
3 tablespoons all-purpose flour
1 1/2 cups milk
1 1/4 cups freshly grated extra-sharp Cheddar cheese
1/4 cup chicken stock
1 tablespoon lemon juice (from about 1/2 lemon)
1 teaspoon yellow mustard
4 dashes hot sauce

Steps:

  • Bring a pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions. Drain and set aside.
  • Meanwhile, place the chicken skin in a large nonstick saute pan over medium heat, being careful to keep the skin as flat as possible. Cook, flipping over halfway, for about 2 minutes, until the skin is crisp and the fat has rendered out. Remove the skin from the pan and place on a paper towel-lined plate.
  • Melt 1 tablespoon of the butter in the same pan over medium-high heat. Add the spinach and wilt for 1 minute, stirring occasionally. Remove the spinach from the pan and set aside.
  • To the same pan, add the remaining 3 tablespoons of butter and melt over medium-high heat. Add the flour and cook, whisking continuously, until the mixture is free of any lumps and light tan in color, about 1 minute. Lower the heat to medium, slowly pour in the milk, whisking constantly, and cook until the mixture is slightly thickened, about 2 minutes. Add the cheese, whisking to combine, and cook until it is melted and the sauce is smooth. Reduce the heat to low and whisk in the chicken stock, lemon juice, yellow mustard and hot sauce. Season the sauce with salt and pepper.
  • Add the drained pasta, wilted spinach and pulled chicken to the sauce. Stir to combine. Crumble the crispy chicken skin on top and serve immediately.

SPINACH ARTICHOKE MAC AND CHEESE



Spinach Artichoke Mac and Cheese image

Who knew you could combine your favorite dip into a mac and cheese? This is heavenly. All your favorite comfort foods in the same dish. I skipped the salt because there's plenty in the other ingredients, but I've posted as written. Recipe courtesy of Laura Rege www.delish.com.

Provided by AmyZoe

Categories     Macaroni And Cheese

Time 50m

Yield 10 serving(s)

Number Of Ingredients 14

kosher salt, to taste
1 lb pasta shells
3 tablespoons butter, melted
2 tablespoons butter, plus more for greasing
4 tablespoons garlic cloves, minced
3 tablespoons all-purpose flour
3 cups milk (preferably whole)
fresh ground black pepper, to taste
8 ounces cream cheese, cut into cubes
3 cups shredded mozzarella cheese
1 1/2 cups freshly grated parmesan cheese, divided
20 ounces frozen chopped spinach, thawed and dained
30 ounces artichoke hearts, drained and chopped
1 cup panko breadcrumbs

Steps:

  • Preheat oven to 375. Butter a 9x13 inch baking dish.
  • In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside.
  • In a large saucepan over medium high heat, melt 3 tablespoons butter. Add garlic and cook until fragrant, 1 minute.
  • Add flour and cook, stirring 1 minute. Pour in milk and continue whisking until combined. Season with salt and pepper. Let simmer until slightly thickened, 2 minutes. Stir in cream cheese when melted.
  • Remove pan from heat and whisk in mozzarella and a cup of parmesan. Continue whisking until melted and smooth.
  • Stir in spinach, artichoke, and cooked pasta and transfer to prepared baking dish.
  • In a small bowl, combine remaining 1/2 cup parmesan with panko and melted butter. Sprinkle mixture over macaroni.
  • Bake until bubbly and golden, about 30 minutes. Let sit 10 minutes before serving.

SPINACH AND ARTICHOKE DIP MAC 'N' CHEESE



Spinach and Artichoke Dip Mac 'n' Cheese image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 14

8 ounces elbow macaroni
2 tablespoons unsalted butter
2 medium shallots, finely chopped (about 1/3 cup)
3 cloves garlic, finely minced
3 tablespoons all-purpose flour
1/2 cup milk
2/3 cup shredded Swiss cheese
1/3 cup sour cream
1 cup shredded part-skim mozzarella
4 tablespoons grated Parmesan
One 5-ounce container baby spinach (about 8 heaping cups)
One 9-ounce box frozen artichoke hearts, thawed and roughly chopped
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Position an oven rack in the center of the oven and preheat the broiler.
  • Bring a large pot of water to a boil and cook the macaroni according to the package instructions. Reserve 3/4 cup of the cooking water, then drain the macaroni and set aside.
  • Wipe out the pot. Add the butter and melt over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic and cook, stirring, until soft, about 2 minutes. Add the flour and cook, whisking constantly, until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved macaroni water and cook, whisking constantly, until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the Swiss cheese, sour cream, 2/3 cup of the mozzarella and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach and cook until just wilted, about 1 minute. Stir in the artichoke hearts, macaroni, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
  • Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl, then sprinkle over the macaroni. Broil until golden and bubbly, about 2 minutes.

MAC 'N CHEESE AND SPINACH STRATA #SP5



Mac 'n Cheese and Spinach Strata #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. A combination of 2 of my favorite foods, this creamy, cheesy casserole is made with Simply Macaroni & Cheese and layered with chopped spinach. Buttery and cheesy breadcrumbs top this delicious dish and give it an added punch of flavor.

Provided by Souxie

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 (20 ounce) packages Simply Macaroni & Cheese, heated as directed on package
1 (16 ounce) bag frozen spinach, thawed and squeezed dry
2/3 cup breadcrumbs
3 tablespoons butter, melted
2 tablespoons parmesan cheese, grated

Steps:

  • Heat oven to 350 degrees F. Coat a 2-3 quart glass baking dish with cooking spray. Set aside.
  • Transfer 1 package of the heated Simply Macaroni and Cheese to the bottom of prepared baking dish and spread evenly. Top evenly with spoonfuls of spinach. Cover spinach with 2nd package of macaroni and cheese and spread evenly.
  • In a small bowl, combine the breadcrumbs, butter and cheese. Sprinkle over casserole.
  • Bake for 30-35 minutes or until hot and bubbly and crumbs are just starting to brown.

SPINACH AND BACON MAC & CHEESE



SPINACH AND BACON MAC & CHEESE image

I MAKE MY MAC & CHEESE HOMEMADE, BUT THIS RECIPE CALLS TO USE KRAFT MACARONI & CHEESE HOMESTYLE DINNER CLASSIC WITH CHEDDAR CHEESE SAUCE. I MIGHT BREAK AND JUST MAKE IT THE RECIPE WAY OR GO THE LONG ROUTE AND MAKE IT MY WAY. EITHER WAY IT SOUNDS GREAT....

Provided by Kimi Gaines

Categories     Pasta Sides

Time 25m

Number Of Ingredients 4

12.6 oz kraft homestyle macaroni & cheese dinner classic cheddar cheese sauce
2 c baby spinach
1/8 tsp ground red pepper
4 slice bacon, cooked and crumbled

Steps:

  • 1. PREPARE DINNER IN LARGE SAUCEPAN AS DIRECTED ON PACKAGE EXCEPT DO NOT TOP WITH BREAD CRUMBS.
  • 2. STIR IN SPINACH AND PEPPER; COOK AND STIR 2 MINUTES OR JUST UNTIL SPINACH IS WILTED.
  • 3. STIR IN BACON. SPRINKLE WITH CRUMB MIXTURE.

SPINACH AND ARTICHOKE MAC AND CHEESE



Spinach and Artichoke Mac and Cheese image

found this awhile ago now its my daughters fav! (and everyone who tries it). MADE THIS TASTY DISH AGAIN N ADDED SHREDD CHICKN ....A DELICIOUS COMPLETE MEAL :)

Provided by Lora DiGs

Categories     Pasta

Time 1h5m

Number Of Ingredients 14

1lb. pkg penne pasta
2 Tbsp olive oil
3 Tbsp butter
1 large onion-finely chopped
3 clove garlic chopped
3 Tbsp flour
1/2 c white wine
2 c whole milk
a few grates of nutmeg
1 box chpd. frozen spinach - defrosted and squeezed dry
1 can(s) artichoke hearts in water-drained n roughly chpd.
black pepper
1 1/4 c parmesean cheese
1 1/4 c shredded mont.jack cheese(& or shredded provalone or mozzerella)

Steps:

  • 1. make pasta...very aldente. mayb 5 min.
  • 2. while pasta is cookn in med pan over med heat add 2 tblsp. of butter along with olive oil. Add onion and garlic...cook until very soft ...5-7 min. Turn heat to med high add tablespoon of butter n sprinkle in flour n cook for 1 min. then whisk in wine cookn for another min.then whisk in milk and bring to a bubble. Add nutmeg veggies n some s&p to the sauce. Simmer until thickened 2-3 min. Add (1 cup of each) cheeses to sauce n stir until meltd.
  • 3. Toss prepared sauce w/ cooked pasta put in casserole dish sprinle with left over mont.jack cheese (or watevr using) and sprinkle more parm. cheese bake at 350 for 30 min.or until top is golden brown.

MUSHROOM SPINACH MAC AND CHEESE



Mushroom Spinach Mac and Cheese image

Tofu adds a creamy texture to this healthy spin on Macaroni and Cheese! Great for a side dish or as a meal by itself. Top with bread crumbs, crushed crackers, or cereal before baking if desired.

Provided by Jamie

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
1 (12 ounce) package soft silken tofu
8 ounces shredded Swiss cheese
½ cup Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon olive oil
8 ounces portobello mushrooms, stemmed and sliced
1 cup frozen spinach, thawed
1 green bell pepper, chopped
1 onion, diced
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain and transfer to a 9x13-inch casserole dish.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Blend tofu in a food processor until smooth, about 2 minutes. Add Swiss cheese, Greek yogurt, and Dijon mustard; mix well to combine.
  • Heat oil in a large skillet over medium-high heat. Add mushrooms, spinach, green bell pepper, onion, and garlic; saute until tender, about 5 minutes. Stir tofu mixture into the skillet. Cook until flavors combine, 2 to 3 minutes. Season with salt and ground black pepper.
  • Spoon tofu and mushroom mixture over macaroni in the casserole dish; mix to combine. Cover with aluminum foil.
  • Bake in the preheated oven until bubbly and golden, about 30 minutes.

Nutrition Facts : Calories 524 calories, Carbohydrate 66.2 g, Cholesterol 38.5 mg, Fat 17.3 g, Fiber 4.4 g, Protein 25.9 g, SaturatedFat 8.3 g, Sodium 160.4 mg, Sugar 6 g

Tips:

  • Use fresh baby spinach for the best flavor and texture.
  • Cook the spinach until it is just wilted, about 1-2 minutes.
  • Use a high-quality cheddar cheese for a rich and creamy sauce.
  • Add some grated Parmesan cheese for extra flavor.
  • Season the sauce with salt, pepper, and garlic powder to taste.
  • Cook the macaroni according to the package directions.
  • Drain the macaroni and return it to the pot.
  • Add the cheese sauce and spinach to the macaroni and stir until combined.
  • Pour the macaroni and cheese into a greased baking dish.
  • Top with bread crumbs and bake in a preheated oven until golden brown.
  • Let the macaroni and cheese cool for a few minutes before serving.

Conclusion:

Spinach mac and cheese is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your kids to eat their vegetables. The combination of the creamy cheese sauce, the wilted spinach, and the crunchy bread crumbs is irresistible. So next time you are looking for a quick and easy meal, give this spinach mac and cheese recipe a try.

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