Creamed Spinach Mac & Cheese: The Ultimate Comfort Food
As the days grow shorter and the nights cooler, there’s nothing cozier than a warm bowl of creamy mac and cheese that wraps you in a blanket of comfort. This Creamed Spinach Mac & Cheese takes that classic dish and adds a nostalgic twist, bringing back memories of family gatherings and cozy nights in. Just imagine the aroma wafting through your kitchen as you prepare this rich, gooey masterpiece—it’s enough to make anyone feel at home.
Perfect for an easy weeknight dinner or a comforting weekend feast with friends, this dish blends the rich creaminess of cheddar with the wholesome goodness of spinach. It’s a beautiful balance of flavors and textures that feels indulgent yet wholesome. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Creamy Delight: The combination of heavy cream and cheddar cheese creates an irresistibly creamy sauce that clings to every morsel of pasta.
- Nostalgic Touch: A nostalgic twist on your traditional mac and cheese, this recipe brings back those childhood favorites while keeping things fresh.
- Family-Friendly: This is a delicious way to sneak some greens into your family’s meal. Kids and adults alike will love every bite!
- Easy Weeknight Dinner: Prep and bake in under an hour, making it a perfect choice for busy weeknights when you want something satisfying yet simple.
- Versatile Recipe: Offers room for you to add your own unique spin, ensuring it’s never the same dish twice!
What You’ll Need
Before we start cooking, let’s gather our delicious 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)
How to Make Creamed Spinach Mac & Cheese
Ready to dive into this cozy dish? Let’s make it together!
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta and set aside.
- In the same pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
- Stir in the all-purpose flour and cook for an additional 1-2 minutes, until golden brown and fragrant.
- Gradually whisk in the whole milk and heavy cream, stirring constantly to prevent lumps from forming. Cook until the mixture thickens, about 5-7 minutes.
- Season the sauce with ground nutmeg and freshly ground black pepper, adjusting to taste.
- Stir in the thawed and drained chopped spinach, shredded sharp cheddar cheese, and grated Parmesan cheese until melted and smooth. If using, add the mustard powder for an extra kick of flavor.
- Add the cooked elbow macaroni to the cheese sauce and stir until well coated.
- Transfer the mac and cheese mixture to the prepared baking dish, spreading it out evenly.
- If desired, sprinkle the panko breadcrumbs evenly over the top of the mac and cheese for added crunch.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
- Remove the baking dish from the oven and let it cool for a few minutes before serving. Enjoy your creamy and delicious Creamed Spinach Mac & Cheese!
Variations & Creative Twists
Feeling adventurous? Here are some fun ways to customize your Creamed Spinach Mac & Cheese:
- Zesty Tomato Twist: Add sun-dried tomatoes to the mix for a burst of flavor and color.
- Herb Infusion: Mix in fresh herbs like thyme or basil to brighten up the dish with some aromatic notes.
- Cheesy Gouda Addition: Swap out some cheddar for smoky gouda, adding a rich depth to your mac.
- Protein Boost: Incorporate cooked chicken, turkey bacon, or shrimp for a heartier meal option.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can prepare the entire dish a day in advance. Just cover and refrigerate before baking; add an additional 5-10 minutes to baking time if cooking straight from the fridge.
- Ingredient Swaps: Feel free to use fresh spinach if you prefer! Just sauté it with the onion and garlic until wilted.
- Freezer-Friendly: This mac and cheese freezes beautifully—just store in an airtight container for up to three months. Reheat in the oven for the best results.
Nutrition Information per Serving
This recipe serves about 8 and is packed with goodness!
- Serving Size: 1 cup
- Calories: 450
- Carbohydrates: 35g
- Sugars: 5g
- Fat: 28g
- Protein: 17g
- Sodium: 650mg
Frequently Asked Questions
- Can I make this ahead? Yes! Prepare it in advance and bake it just before you’re ready to serve.
- Can I use different ingredients? Absolutely! Feel free to customize with other cheeses or mix in proteins and veggies.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days.
- How long does it last? When frozen, it can last up to 3 months. Just thaw overnight in the fridge before baking.
Final Thoughts
This Creamed Spinach Mac & Cheese is more than just a meal; it’s a bowl of warmth and comfort that can lift the spirit on a chilly evening. It embraces the heart and soul of homestyle cooking, making it the perfect dish to gather around with loved ones.
Save this Creamed Spinach Mac & Cheese to your cozy comfort food board so it’s ready when you need a delightful treat on a chilly day! Enjoy every cheesy, spinach-filled bite!
Print
Creamed Spinach Mac & Cheese
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A warm, creamy mac and cheese that incorporates spinach for a deliciously nostalgic twist.
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
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta and set aside.
- In the same pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
- Stir in the all-purpose flour and cook for an additional 1-2 minutes, until golden brown and fragrant.
- Gradually whisk in the whole milk and heavy cream, stirring constantly to prevent lumps from forming. Cook until the mixture thickens, about 5-7 minutes.
- Season the sauce with ground nutmeg and freshly ground black pepper, adjusting to taste.
- Stir in the thawed and drained chopped spinach, shredded sharp cheddar cheese, and grated Parmesan cheese until melted and smooth. If using, add the mustard powder for an extra kick of flavor.
- Add the cooked elbow macaroni to the cheese sauce and stir until well coated.
- Transfer the mac and cheese mixture to the prepared baking dish, spreading it out evenly.
- If desired, sprinkle the panko breadcrumbs evenly over the top of the mac and cheese for added crunch.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
- Remove the baking dish from the oven and let it cool for a few minutes before serving.
Notes
Feel free to swap in fresh spinach, add proteins, or customize with different cheeses for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 80mg
