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Spinach Mac and Cheese
Spinach Mac and Cheese
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Cheesy creamed spinach sauce perfect for mixing with macaroni. Enjoy!
Ingredients:
  • Cooking spray
  • 1 teaspoon kosher salt plus more for salting the pasta water
  • 1 pound small elbow macaroni
  • 1/4 cup unsalted butter
  • 1 large shallot, minced
  • 1/4 cup all-purpose flour
  • 4 cups cold milk
  • 12 ounces Gruyère cheese, grated
  • 1 cup shredded Parmesan, divided
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cayenne pepper
  • 3 (10 ounce) boxes frozen chopped spinach, thawed and squeezed very dry
  • 3/4 cup panko breadcrumbs
  • 1/4 cup olive oil
Instructions:
  • Lightly coat a 9- by 13-inch baking dish with cooking spray. Position an oven rack in the top third of the oven and set the broiler to high. Bring a large pot of salted water to a boil.
  • Cook the pasta in boiling water for about 5 minutes. Drain thoroughly, saving 3/4 cup of pasta water.
  • In a large Dutch oven or saucepot over medium heat, melt butter and cook shallot until translucent and softened, about 5 minutes.
  • Prepare the sauce: Coat the shallots with flour and vigorously whisk until smooth, about 1 minute. Gradually stir in the milk and simmer over medium heat until thickened like heavy cream, for 8 to 10 minutes. Fold in Gruyère and 3/4 cup Parmesan. Once melted, season with salt, nutmeg, and cayenne to achieve a rich yet slightly runny consistency.
  • Incorporate the spinach into the sauce using a whisk, then mix in the pasta. Adjust consistency with reserved pasta water if needed, season to taste, and transfer everything to the baking dish.
  • Prepare the topping by combining panko, olive oil, and the remaining 1/4 cup Parmesan in a bowl. Sprinkle the mixture evenly over the pasta.
  • Broil mac and cheese until topping is golden brown, pasta is bubbling at the edges, and panko is evenly toasted, for about 2 to 2 1/2 minutes.

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