By Cynna on March 25, 2007
Photo by Redsie
Photo by Redsie
"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."
Serving Size: 1 (222 g)
Servings Per Recipe: 4
"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."
"What's not to love in this?? :)!! This is perfect comfort food! We loved the mix of spinach and cheese. Used low-fat milk and some leeks instead of the shallots. Can't wait to have the leftovers!! Thanks Cynna! Made for PAC 2007."