Old Fashioned Baked Macaroni and Cheese with Spinach Recipe
This Old Fashioned Baked Macaroni and Cheese with Spinach is a classic American comfort food dish that combines creamy, cheesy sauce with tender elbow macaroni and nutritious spinach. Baked to golden perfection, it offers a delicious balance of rich flavors and a satisfying texture, perfect as a main course or side dish for family meals.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings (or 4 large portions)
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pasta and Vegetables
- 8 ounces elbow macaroni – 2 cups (adjusted to 1.5-1.75 cups for more saucy consistency)
- 2 cups frozen chopped spinach (or 4-5 cups fresh baby spinach, roughly chopped)
Sauce
- 3 tablespoons butter
- 2 tablespoons all purpose flour
- 2 cups whole milk (or 2% milk for lighter option)
- 1/2 teaspoon salt (or more to taste, depending on cheese saltiness)
- 1 teaspoon Dijon mustard (optional, prepared mustard is acceptable)
- 1 teaspoon black pepper (optional)
Cheese
- 3 cups (12 oz) shredded cheese – half American cheese (or Gruyere) and half sharp cheddar
- Reserve 1/2 cup (2 oz, 56g) sharp cheddar cheese for topping
Instructions
- Preheat the Oven: Heat your oven to 400°F (204°C). Prepare a 2-quart (2-liter) casserole dish by lining it with parchment paper for easy cleanup or spraying it with oil.
- Boil Macaroni and Spinach: Bring salted water to a boil in a large saucepan. Add elbow macaroni and cook according to package directions. About 3 minutes before the macaroni is done, add the frozen or fresh chopped spinach to the boiling water. Since adding spinach slows the boil, increase heat to medium-high to complete cooking the pasta until al dente. Drain in a colander and set aside.
- Make Cheese Sauce: In a medium-large saucepan, melt butter over medium heat. Add the flour and whisk to combine, cooking the roux for about 2 minutes to eliminate raw flour taste. Gradually add in the milk while whisking to blend the mixture smoothly. Add salt and Dijon mustard if using, and continue cooking the sauce, whisking occasionally, for 5-7 minutes until thickened. Turn off heat and stir in 2 1/2 cups (approximately 280g) of shredded cheese, reserving half a cup for topping.
- Combine Sauce and Pasta: Add the cooked macaroni and spinach to the cheese sauce. Mix thoroughly to coat the pasta evenly with the sauce. Transfer the mixture into the prepared 2-quart casserole dish and sprinkle remaining 1/2 cup (56g) of shredded cheddar cheese evenly on top.
- Bake and Serve: Bake the casserole in the preheated oven for 15-20 minutes or until the top is golden brown and bubbly. Remove from oven and serve hot alongside sides like coleslaw, baked beans, or tomato salad.
Notes
- Shortcut: For a quicker version, skip the baking step and serve the creamy mac and cheese directly from the pot.
- Variations: Experiment with different cheese combinations such as sharp cheddar, mild cheddar, Gruyere, goat cheese, Gouda, or Monterey Jack. Kraft cheese slices or Velveeta can be used for a creamier texture but are more processed.
- Make Ahead: You can assemble the casserole and refrigerate it for up to 2 days before baking. Bake at 375°F (190°C) for 25 minutes when ready. It also freezes well unbaked, bake from frozen at 350°F (177°C) for 1 to 1¼ hours, checking heat in the middle before serving.
- Adjust salt levels depending on the saltiness of your cheese selection.
