Spinach Macaroni and Cheese
Creamy, cheesy, and packed with vibrant greens, this Spinach Macaroni and Cheese is a comforting twist on a classic favorite. Featuring a luscious three-cheese sauce made with sharp cheddar, Parmesan, and cream cheese, this baked dish transforms simple elbow macaroni into a gourmet delight. Sautéed baby spinach and a hint of garlic add a fresh, earthy depth, while a golden, crispy topping of panko breadcrumbs and extra cheddar provides irresistible texture in every bite. Ready in just under an hour, this family-friendly recipe is perfect for weeknight dinners or potluck gatherings. Serve it alongside a crisp side salad or enjoy it as a satisfying vegetarian main course. Don't miss out on this elevated mac and cheese that's as wholesome as it is indulgent!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 4 oz cream cheese
- 5 cups baby spinach
- 2 garlic cloves (minced)
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp ground nutmeg (optional)
- 0.5 cup panko breadcrumbs
- 0.5 cup extra shredded cheddar cheese (for topping)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the baby spinach to the skillet and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.
In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about 1-2 minutes to form a roux.
Slowly pour in the milk, whisking continuously to avoid lumps. Cook for about 5 minutes until the mixture thickens slightly.
Gradually stir in the shredded cheddar cheese, Parmesan cheese, and cream cheese. Continue stirring until the cheeses have melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and nutmeg if using. Taste and adjust the seasoning as needed.
Add the cooked macaroni and sautéed spinach to the cheese sauce. Stir until the pasta and spinach are evenly coated.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish.
In a small bowl, combine the panko breadcrumbs with the extra shredded cheddar cheese. Sprinkle the mixture evenly over the top of the macaroni and cheese.
Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Spinach Macaroni and Cheese!
Nutrition Facts
Calories |
4380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.4 g | 313% | |
| Saturated Fat | 140.7 g | 703% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 6748 mg | 293% | |
| Total Carbohydrate | 356.6 g | 130% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 53.8 g | ||
| Protein | 192.4 g | 385% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 4085 mg | 314% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1366 mg | 29% | |
*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.
