In this culinary adventure, we will embark on a journey to discover the secrets of crafting the ultimate spinach macaroni and cheese. This delectable dish, a harmonious blend of creamy cheese, tender spinach, and al dente macaroni, is a symphony of flavors that will tantalize your taste buds and leave you craving more. But fear not, achieving this culinary masterpiece is not as daunting as it may seem. With careful guidance and a few simple tips, you'll be whipping up this comfort food classic like a seasoned pro in no time. So, gather your ingredients, prepare your kitchen, and let's dive into the world of spinach macaroni and cheese, creating a dish that will delight your palate and warm your soul.
Let's cook with our recipes!
SPINACH MACARONI AND CHEESE
Make and share this Spinach Macaroni and Cheese recipe from Food.com.
Provided by Lori Mama
Categories Macaroni And Cheese
Time 30m
Yield 4
Number Of Ingredients 10
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
This lightened-up but still creamy version of macaroni and cheese is full of protein--an impressive 29 grams per serving-quite an accomplishment for a vegetarian meal. The whole-wheat pasta, spinach and artichoke hearts add their vitamin, mineral and fiber superpowers.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 13
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.
LIGHT MACARONI AND CHEESE WITH SPINACH
This updated recipe illustrates how you can lower the saturated fat, without sacrificing the rich, cheesy taste, in classic macaroni and cheese. A layer of spinach in the center adds flavor and nutritional value. From Cooking Club
Provided by TishT
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
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 WITH GREEK YOGURT AND SPINACH
An awesome take on macaroni and cheese! Fat-free Greek yogurt and low-fat cream cheese gives the sauce a very creamy and flavorful base--without all the fat found in heavy cream--and shredded cheeses add lots of intense flavor. Fresh spinach and salty prosciutto perfectly complement the dish!
Provided by Katie Mancuso
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 32.2 g, Cholesterol 49.6 mg, Fat 17.5 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 9.9 g, Sodium 241.4 mg, Sugar 2.6 g
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
This creamy mac & cheese with spinach and artichokes is ready to serve in 20 minutes--perfect for busy weeknights.
Provided by Horizon Organic
Categories Trusted Brands: Recipes and Tips Horizon® Organic
Time 20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 37.7 g, Cholesterol 51.7 mg, Fat 18.7 g, Fiber 2.2 g, Protein 11 g, SaturatedFat 11.1 g, Sodium 902.4 mg, Sugar 0.3 g
SPINACH POWER PESTO MACARONI AND CHEESE
Another take on our beloved macaroni and cheese!
Provided by Phoebe
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 778.2 calories, Carbohydrate 54.8 g, Cholesterol 120.7 mg, Fat 45.8 g, Fiber 6.2 g, Protein 39.5 g, SaturatedFat 25.8 g, Sodium 1348.1 mg, Sugar 8 g
Tips:
- Use high-quality ingredients: Fresh spinach, sharp cheddar cheese, and creamy milk will make a big difference in the flavor of your macaroni and cheese.
- Cook the macaroni to al dente: This means that it should be slightly firm to the bite. Overcooked macaroni will become mushy and ruin the texture of the dish.
- Make a creamy cheese sauce: Use a roux (a mixture of butter and flour) to thicken the milk and create a smooth, creamy sauce. Add plenty of cheese and season with salt, pepper, and nutmeg.
- Add the spinach at the end: This will prevent it from overcooking and becoming wilted. Stir in the spinach just until it is wilted.
- Top with a crispy breadcrumb topping: This will add a delicious crunch to the dish. Mix together bread crumbs, Parmesan cheese, and melted butter and sprinkle over the macaroni and cheese before baking.
Conclusion:
Spinach macaroni and cheese is a delicious and easy-to-make dish that is perfect for a family meal. With its creamy cheese sauce, tender macaroni, and fresh spinach, it is sure to be a hit with everyone at the table. So next time you are looking for a comforting and satisfying dish, give spinach macaroni and cheese a try.
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