Smoky Spinach Macaroni and Cheese
Elevate your comfort food game with this irresistible Smoky Spinach Macaroni and Cheese—a rich and creamy twist on a beloved classic. Perfectly al dente elbow macaroni is smothered in a luscious blend of sharp cheddar and smoked gouda, infused with the smoky depth of paprika and a hint of garlic and mustard powders. Fresh baby spinach adds a nutritious, vibrant touch, while a golden, crispy panko breadcrumb topping—lightly toasted under the broiler—delivers the perfect crunch. Ready in just 40 minutes, this indulgent baked dish is ideal for weeknight dinners or crowd-pleasing gatherings. Serve it as a main course or hearty side, and watch it disappear!
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground mustard powder
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 cups sharp cheddar cheese, shredded
- 1 cup smoked gouda cheese, shredded
- 6 cups baby spinach, fresh
- 0.5 cup panko bread crumbs
- 1 tablespoon olive oil
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1–2 minutes, stirring constantly, until golden and bubbly.
Slowly whisk in the whole milk, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 3–4 minutes.
Reduce the heat to low and stir in the smoked paprika, garlic powder, ground mustard powder, kosher salt, and black pepper.
Gradually add the sharp cheddar cheese and smoked gouda cheese, one handful at a time, stirring until fully melted and smooth.
Fold in the fresh baby spinach and cook for 1–2 minutes, until just wilted.
Add the cooked macaroni to the cheese sauce and gently mix until all the pasta is evenly coated.
Preheat the broiler on high. In a small bowl, combine the panko bread crumbs with the olive oil and toss to coat.
Transfer the macaroni and cheese to a greased 9x13-inch baking dish. Sprinkle the panko mixture evenly over the top.
Place the dish under the broiler for 2–3 minutes, until the bread crumbs are golden brown and crispy. Keep a close eye to avoid burning.
Remove from the oven and let cool slightly before serving. Enjoy your Smoky Spinach Macaroni and Cheese!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.6 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 588 mg | 45% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
