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Spinach Mac And Cheese

Lenka McDonald

"This recipe was a successful attempt at trying to feed my family more spinach. They loved it and now prefer this version to conventional mac and cheese."
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1 h servings 426 cals
Original recipe yields 10 servings

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  3. Melt 3 tablespoons butter in a saucepan over medium heat while macaroni is cooking. Add flour and whisk until fragrant, 2 to 3 minutes. Pour in a little milk and continue whisking. Pour in remaining milk and add frozen spinach. Cook, whisking constantly, until spinach softens and sauce thickens, about 5 minutes.
  4. Remove sauce from heat and stir in 2 cups Cheddar cheese; whisk until melted. Season sauce with salt, pepper, and nutmeg.
  5. Drain macaroni and spread evenly in the prepared baking dish. Cover with cheese sauce. Mix well. Sprinkle remaining 1 cup Cheddar cheese on top.
  6. Bake in the preheated oven until cheese is melted, about 30 minutes. Turn on the oven's broiler and broil until a golden crust forms on top, about 3 minutes.

Nutrition Facts

Per Serving: 426 calories; 20 g fat; 41.2 g carbohydrates; 20.5 g protein; 60 mg cholesterol; 467 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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It seemed a little dry. I expected it to be creamier. Tastes good though!

This is pretty good-- I was afraid that the sauce would be too watery with 3 cups milk, but it wasn't. I didn't use nutmeg, and used an Italian cheese blend instead of cheddar (omitting the top ...