Spinach Macaroni and Cheese
A creamy macaroni and cheese loaded with tender spinach and a blend of sharp cheddar, smoked gouda, and goat cheese.
Equipment
- Saucepan
- Whisk
- Knife
- Cutting Board
- Measuring cups and spoons
- Pot for pasta
Ingredients
- 3 tablespoons unsalted butter
- 1/2 cup sweet onion, finely minced
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 2 cups 2% milk
- kosher salt to taste
- freshly ground black pepper to taste
- 4 cups fresh spinach leaves, cut into 1/2-inch strips (about 4.5 ounces)
- 1 cup shredded sharp white cheddar cheese
- 2/3 cup shredded smoked gouda
- 1/3 cup crumbled goat cheese
- 3/4 pound elbow macaroni, cooked according to package instructions
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente; drain and set aside.
- In a large saucepan over medium heat, melt the butter. Add the finely minced sweet onion and sauté until softened, about 5 minutes.
- Whisk the flour into the onions and butter until the mixture is golden and combined, about 1 minute.
- Gradually whisk in the whole milk, then the 2% milk. Increase heat to medium-high and bring the sauce to a gentle boil, whisking constantly, until it is smooth and thickened, about 10 to 12 minutes.
- Season the sauce with kosher salt and freshly ground black pepper to taste.
- Add the spinach to the sauce and stir until wilted.
- Stir in the shredded cheddar, smoked gouda, and crumbled goat cheese until fully melted and the sauce is smooth.
- Add the cooked macaroni to the cheese sauce and stir until evenly coated. Taste and adjust seasoning if needed, then serve immediately.
Notes
- Stack spinach leaves and slice into 1/2-inch strips for even pieces.
- Use any combination of full-fat cheeses totaling 2 cups for best flavor.