Introduction

Creamed Spinach Mac & Cheese is a comforting twist on a classic favorite, combining rich cheese sauce with tender spinach for added flavor and nutrition. This dish is perfect for family dinners or as a crowd-pleasing side. Creamy, cheesy, and satisfying, it’s sure to become a new favorite.

The image shows a close-up of a baked casserole with three visible layers: at the bottom, creamy white sauce mixed with green spinach leaves; in the middle, pale yellow cooked elbow macaroni with a smooth texture; on top, a golden brown crispy breadcrumb layer with some darker toasted spots, giving a crunchy look. The casserole sits in a white rectangular dish on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter or cooking spray.
Step 2: Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Step 3: In the same pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
Step 4: Stir in the flour and cook for 1-2 minutes until golden brown and fragrant to form a roux.
Step 5: Gradually whisk in the whole milk and heavy cream, stirring constantly to prevent lumps. Cook until thickened, about 5-7 minutes.
Step 6: Season the sauce with ground nutmeg and freshly ground black pepper to taste.
Step 7: Stir in the thawed spinach, shredded sharp cheddar, and grated Parmesan cheese until melted and smooth. Add mustard powder if using.
Step 8: Add the cooked macaroni to the cheese sauce and stir thoroughly to coat the pasta.
Step 9: Transfer the mixture evenly into the prepared baking dish.
Step 10: If desired, sprinkle panko breadcrumbs evenly over the top for added crunch.
Step 11: Bake in the preheated oven for 25-30 minutes, or until the top is golden and the sauce bubbles.
Step 12: Remove from oven and allow to cool for a few minutes before serving. Enjoy!

Tips & Variations

For a creamier texture, use a mix of sharp and mild cheddar cheeses.
Fresh spinach can be used instead of frozen; sauté and drain excess moisture before adding.
Add cooked bacon or sautéed mushrooms for extra flavor.
Panko breadcrumbs can be mixed with a little melted butter before topping to enhance crispiness.
Substitute half-and-half for heavy cream for a lighter sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals stirring between. To keep the topping crispy, reheat uncovered in the oven.

How to Serve

A close-up view of a baked macaroni and cheese dish in a white square casserole dish with green edges, featuring three main layers: the bottom layer of creamy white sauce mixing with pale yellow macaroni pasta, the middle layer with scattered dark green spinach leaves, and the top layer covered with a golden brown, slightly crispy breadcrumb and cheese topping with some darker toasted spots. The texture shows the macaroni curled and dense, with creamy sauce visible between the pieces, and the topping appearing crunchy and uneven, giving a warm and fresh baked look. The whole dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch, and use gluten-free pasta and breadcrumbs for a fully gluten-free version.

Can I prepare this dish ahead of time?

Absolutely. Assemble the mac and cheese in the baking dish, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.