Katie's Musings

A blog about cooking, knitting, books, and parenting

Spinach Mac and Cheese

Yesterday I made up a recipe for spinach macaroni and cheese, and I’m pretty sure it was the best mac-and-cheese I’ve ever had!! It was sooo good! Emmett really loved it! We had the leftovers for lunch today, along with leftover shepherd’s pie.

Spinach Macaroni and Cheese

  • about 8 oz. elbow pasta (half a box)
  • about 8 oz. extra sharp cheddar cheese, grated
  • about 2 oz. goat cheese
  • about 2-3 cups uncooked baby spinach
  • about 1 cup heavy cream
  • about 2 cups whole milk
  • about 3 tbsp. butter or margarine
  • about 3-4 tbsp. flour
  • 2 tsp. dijon mustard
  • 1/2 tsp. salt
  • 2-3 tbsp. finely chopped sage leaves
  • 1 tsp. butter or oil

Boil the pasta until just done, then drain and put in a greased casserole dish. Preheat oven to 350. While the pasta is boiling, make the sauce: melt the butter, then whisk in the flour. Add the milk and cream, and cook on medium-low heat until thickening. Add the grated cheddar cheese, the mustard, salt, and the goat cheese. Stir until it’s all melted. Pour the cheese sauce over the pasta and stir to combine. Melt some butter or heat some oil in a pan, and add the chopped sage leaves. Cook until the leaves are starting to crisp. Mix the uncooked baby spinach and half of the sage leaves in with the macaroni. Sprinkle the rest of the sage leaves on top of the macaroni, and add a little grated cheddar cheese. Bake for 20-30 minutes or until the cheese is all bubbly and crisping on top.


June 16, 2010 - Posted by | food | , ,

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