Prep 20 mins
Cook 15 mins
This is an interesting twist on an old favorite. Also a verrrry clever way of sneaking spinach into your family's mouths. Smoky, creamy and oh-so-satisfying.
- 118.29 ml breadcrumbs
- 14.79 ml butter
- 59.14 ml shallot, thinly sliced
- 2 garlic cloves, minced
- 29.58 ml flour
- 354.88 ml milk
- 118.29 ml cream
- 2.46 ml salt
- 1.23 ml black pepper
- 118.29 ml smoked gouda cheese, shredded
- 118.29 ml smoked cheddar cheese, shredded
- 78.07 ml parmesan cheese, grated
- 1182.95 ml fresh spinach, coarsly chopped
- 946.36 ml elbow macaroni (cooked and hot)
- cooking spray
- Preheat oven to 350°.
- Melt butter in a large saucepan over medium heat.
- Add shallots and garlic; cook 1 minute.
- Add flour; cook 1 minute, stirring constantly.
- Gradually add milk, cream, salt, and pepper, stirring constantly with a whisk until blended.
- Bring to a boil; cook until thick (about 2 minutes).
- Add cheeses; stir until melted.
- Add spinach and macaroni to cheese sauce, stirring until well blended.
- Spoon mixture into a 2-quart baking dish coated with cooking spray.
- Sprinkle with breadcrumbs.
- Bake at 350° for 15 minutes or until bubbly.
I didn't have the smoked version of the cheeses, and I mixed some parmesan with the breadcrumbs. I found that even after doing that the topping was very dry and boring. Next time I'll only use 1/4 cup crumbs and maybe dot with butter. Still a nice way to get that spinach in though!
This was absolutely the best mac and cheese I have ever had. I loved every bite of it. I also like the fact that this recipe makes a very manageable amount, unlike many recipes for casseroles that I come across that seem like they came straight out of Elementary School Cafeteria Recipes Monthly. I will be making this one again thanks so much for posting!
I'm not giving stars because I changed it so much. I halved the recipe, but I actually used a lot more spinach, 10ozs of frozen spinach(defrosted and excess moisture pressed out). I added 16ozs of sliced browned smoked sausage. I still mixed it all up together and popped in the oven. The way I did it, the dish was a total meal in one. I used regular mozarella cheese instead of the smoked cheddar, but I did use the smoked Gouda. I really enjoyed the taste the gouda gave it. This was quick, easy, flavorful, and satisfying.