Best 7 Spinach Macaroni And Cheese Recipes

SPINACH MACARONI AND CHEESE

Steps:

• Preheat the oven to 425.
• In medium sized pot, over medium heat, melt butter.
• Add the flour and cook for 3 minutes.
• Pour in the hot milk and cook until thickened.
• Add the spinach, cheese, seasonings, horseradish and mustard.
• Mix well.
• Combine with the cooked pasta.
• Place in a greased cassarole dish.
• Bake in oven for 15 minutes or until bubbling.

LIGHTENED-UP SPINACH AND ARTICHOKE MACARONI AND CHEESE

Steps:

• Special equipment: a broiler-safe 2-quart baking dish
• Position an oven rack at the center of the oven, and preheat the broiler.
• Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.
• 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 whisk 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 pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese 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, pasta, 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. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.

MACARONI AND CHEESE WITH GREEK YOGURT AND SPINACH

Steps:

• Set an oven rack to the top position and preheat to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil. Coat a 9x13-inch baking dish with cooking spray.
• 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. Drain macaroni, reserving 2 1/2 cups pasta water. Pour macaroni back into the pot.
• While the macaroni is cooking, place prosciutto on the prepared baking pan.
• Cook prosciutto on the top rack of the preheated oven until dry and crispy, but not burnt, 6 to 8 minutes. Remove from the oven and chop roughly. Lower the oven to 350 degrees F (175 degrees C) and lower the rack to the middle position.
• Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute. Add garlic powder, cumin, red pepper flakes, and pepper; cook for 1 minute more. Whisk in Greek yogurt and cook until heated through and bubbling, 2 to 3 minutes. Whisk in 1 1/2 cups of the reserved pasta water; cook for 2 to 3 minutes.
• Add cream cheese and stir until melted. Add a generous 1/4 cup each of Gruyere and Cheddar cheeses, stirring until thoroughly melted; repeat until all cheese had been added and sauce is thick. Stir in as much of the remaining pasta water as necessary to reach desired consistency.
• Stir spinach into the cooked macaroni. Add cheese sauce; stir until combined and macaroni is coated. Pour into the prepared baking pan and sprinkle prosciutto over top.
• Bake in the preheated oven until edges are bubbling slightly, 15 to 20 minutes.

LIGHT MACARONI AND CHEESE WITH SPINACH

Steps:

• Heat oven to 400F.
• Spray 8" square baking dish with nonstick cooking spray.
• In small bowl, whisk 1/4 cup of the milk and flour until smooth.
• In heavy medium saucepan, heat remaining 1 1/2 cups milk over medium heat until steaming.
• Add flour mixture; cook 2-3 minutes or until sauce boils and thickens, whisking constantly.
• Remove from heat; stir in cheddar cheese until melted.
• Stir in cottage cheese, salt, pepper and nutmeg.
• Cook spinach according to package directions; drain.
• Rinse under cold running water; squeeze out excess moisture.
• Cook macaroni in large pot of boiling lightly salted water 4-5 minutes or until not quite tender, stirring often.
• (Macaroni will continue to cook while baking.) Drain; rinse with cold water.
• Drain again.
• In large bowl, stir together cheese sauce and macaroni.
• Spread half of the macaroni mixture in baking dish; spoon spinach over top.
• Spread remaining macaroni mixture over spinach layer; sprinkle with wheat germ.
• (Dish can be made to this point and refrigerated for 2 days or frozen for 2 months. Thaw in refrigerator before baking.) Bake 35-45 minutes or until bubbly and golden.
• TIP*If you can't find wheat germ, substitute an equal amount of Parmesan cheese, cracker crumbs or bread crumbs.
• VARIATION: To make Southwestern Macaroni and Cheese with Peppers, substitute 1 cup grated pepper Jack cheese for 1 cup of the cheddar cheese.
• Omit the nutmeg.
• Add 1 (4 1/2-oz.) can chopped mild green chiles, 1/3 cup chopped fresh cilantro and dash cayenne pepper to cheese sauce.
• Omit spinach.
• Instead, cook 2 cups thawed frozen pepper stir-fry vegetables in 1 teaspoon olive oil 3 to 4 minutes or until tender.
• Replace spinach with pepper mixture.

MACARONI AND CHEESE AND SPINACH CASSEROLE

Steps:

• Defrost spinach. Press into sieve and remove liquid. Cook macaroni for 5 - 8 minutes. Mix spinach, drained macaroni and butter. Add shredded cheddar cheese, cottage cheese, salt and pepper. Beat milk and egg, then add. Bake in a greased 2-qt. dish at 350 degrees for 1 hour.

20-MINUTE SPINACH AND ARTICHOKE MACARONI & CHEESE

Steps:

• Bring a pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain.
• Stir together cooked pasta shells, milk, butter and cheese packet. Stir in cream cheese until smooth.
• Fold in spinach and artichokes. Top with panko crumbs.

SPINACH POWER PESTO MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• 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. Add baby spinach to the pot in the last minute of cooking; drain.
• Melt 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until translucent, about 3 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute. Whisk 2 tablespoons pesto, flour, black pepper, and salt into onion mixture until smooth; whisk milk in gradually. Cook and stir milk mixture until slightly thickened, about 2 minutes; stir in 1 1/2 cups Cheddar cheese, 1/2 cup Parmesan cheese, and 1/2 cup Asiago cheese; remove saucepan from heat and stir until cheeses are melted, about 1 minute.
• Stir cheese mixture into macaroni mixture; pour into prepared casserole dish. Cover dish with aluminum foil.
• Bake in the preheated oven for 25 minutes. Remove casserole from oven; increase oven temperature to 450 degrees F (230 degrees C).
• Melt remaining 1 tablespoon butter in a small saucepan; stir in remaining 2 tablespoons pesto, 1/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, 1/4 cup Asiago cheese, and bread cubes. Remove casserole dish from oven, uncover, and top with bread mixture.
• Bake casserole with topping in the preheated oven, uncovered, until bubbly and golden, about 10 minutes.