Best Spinach Mac And Cheese Recipes

SPINACH MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
• 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.
• 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.
• Remove sauce from heat and stir in 2 cups Cheddar cheese; whisk until melted. Season sauce with salt, pepper, and nutmeg.
• Drain macaroni and spread evenly in the prepared baking dish. Cover with cheese sauce. Mix well. Sprinkle remaining 1 cup Cheddar cheese on top.
• 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.

SPINACH MAC AND CHEESE

Steps:

• In a large saucepan, melt butter over medium. Add onion and cook until translucent, 6 minutes. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add 2 cups milk. Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth; season with salt and pepper. Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes.
• Add spinach and cook, stirring constantly, until wilted, about 3 minutes. Add cheese and stir until melted, about 2 minutes. Add cooked macaroni and stir to combine. Serve immediately.

CHICKEN AND SPINACH MAC AND CHEESE

Steps:

• Bring a pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions. Drain and set aside.
• Meanwhile, place the chicken skin in a large nonstick saute pan over medium heat, being careful to keep the skin as flat as possible. Cook, flipping over halfway, for about 2 minutes, until the skin is crisp and the fat has rendered out. Remove the skin from the pan and place on a paper towel-lined plate.
• Melt 1 tablespoon of the butter in the same pan over medium-high heat. Add the spinach and wilt for 1 minute, stirring occasionally. Remove the spinach from the pan and set aside.
• To the same pan, add the remaining 3 tablespoons of butter and melt over medium-high heat. Add the flour and cook, whisking continuously, until the mixture is free of any lumps and light tan in color, about 1 minute. Lower the heat to medium, slowly pour in the milk, whisking constantly, and cook until the mixture is slightly thickened, about 2 minutes. Add the cheese, whisking to combine, and cook until it is melted and the sauce is smooth. Reduce the heat to low and whisk in the chicken stock, lemon juice, yellow mustard and hot sauce. Season the sauce with salt and pepper.
• Add the drained pasta, wilted spinach and pulled chicken to the sauce. Stir to combine. Crumble the crispy chicken skin on top and serve immediately.

SPINACH AND ARTICHOKE DIP MAC 'N' CHEESE

Steps:

• Position an oven rack in the center of the oven and preheat the broiler.
• Bring a large pot of water to a boil and cook the macaroni according to the package instructions. Reserve 3/4 cup of the cooking water, then drain the macaroni and set aside.
• Wipe out the pot. Add the butter and melt over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic and cook, stirring, until soft, about 2 minutes. Add the flour and cook, whisking constantly, until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved macaroni water and cook, whisking constantly, until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the Swiss cheese, sour cream, 2/3 cup of the mozzarella and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach and cook until just wilted, about 1 minute. Stir in the artichoke hearts, macaroni, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
• Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl, then sprinkle over the macaroni. Broil until golden and bubbly, about 2 minutes.

SPINACH AND BACON MAC AND CHEESE

Steps:

• In 5-quart Dutch oven, cook and drain pasta as directed on package. Return to Dutch oven; cover to keep warm.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring often, until crisp; remove to paper towels. Reserve 2 tablespoons drippings.
• In 3-quart saucepan, heat butter and reserved bacon drippings over medium heat until butter is melted. Add garlic; cook 30 seconds or until fragrant. Stir in flour, salt and pepper with whisk until smooth. Stir in milk; heat to boiling. Stir in cheese until melted and sauce is smooth.
• Pour cheese sauce over pasta; stir until coated. Stir in spinach. Reserve 1/4 cup of the bacon; stir remaining bacon into pasta mixture. Divide pasta mixture among 6 serving bowls; garnish with reserved bacon.

SPINACH ARTICHOKE MAC AND CHEESE

Steps:

• Preheat oven to 375. Butter a 9x13 inch baking dish.
• In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside.
• In a large saucepan over medium high heat, melt 3 tablespoons butter. Add garlic and cook until fragrant, 1 minute.
• Add flour and cook, stirring 1 minute. Pour in milk and continue whisking until combined. Season with salt and pepper. Let simmer until slightly thickened, 2 minutes. Stir in cream cheese when melted.
• Remove pan from heat and whisk in mozzarella and a cup of parmesan. Continue whisking until melted and smooth.
• Stir in spinach, artichoke, and cooked pasta and transfer to prepared baking dish.
• In a small bowl, combine remaining 1/2 cup parmesan with panko and melted butter. Sprinkle mixture over macaroni.
• Bake until bubbly and golden, about 30 minutes. Let sit 10 minutes before serving.

MAC 'N CHEESE AND SPINACH STRATA #SP5

Steps:

• Heat oven to 350 degrees F. Coat a 2-3 quart glass baking dish with cooking spray. Set aside.
• Transfer 1 package of the heated Simply Macaroni and Cheese to the bottom of prepared baking dish and spread evenly. Top evenly with spoonfuls of spinach. Cover spinach with 2nd package of macaroni and cheese and spread evenly.
• In a small bowl, combine the breadcrumbs, butter and cheese. Sprinkle over casserole.
• Bake for 30-35 minutes or until hot and bubbly and crumbs are just starting to brown.

SPINACH AND BACON MAC & CHEESE

Steps:

• 1. PREPARE DINNER IN LARGE SAUCEPAN AS DIRECTED ON PACKAGE EXCEPT DO NOT TOP WITH BREAD CRUMBS.
• 2. STIR IN SPINACH AND PEPPER; COOK AND STIR 2 MINUTES OR JUST UNTIL SPINACH IS WILTED.
• 3. STIR IN BACON. SPRINKLE WITH CRUMB MIXTURE.

SLOW COOKER SPINACH AND CAULIFLOWER MAC AND CHEESE

Steps:

• Grease or line the insert of a 6-quart slow cooker. Combine evaporated milk, stock, Worcestershire sauce, mustard, black pepper, garlic powder, and paprika in the slow cooker. Stir in processed cheese food and butter. Add macaroni and mozzarella cheese.
• Cover slow cooker with the lid and cook on High, stirring every hour, until cheese is melted and macaroni is cooked, 2 to 3 hours.
• Empty frozen spinach into a microwave-safe bowl and add 2 tablespoons water. Cover and cook in the microwave on high until hot all the way through, 5 to 7 minutes, stirring halfway through. Drain and press moisture from spinach. Add to macaroni and cheese in the slow cooker and stir.
• Empty frozen cauliflower into a microwave-safe bowl and add 2 tablespoons water. Cover and cook in the microwave on high until hot all the way through, 5 to 7 minutes, stirring halfway through. Chop into smaller pieces if necessary. Add to macaroni and cheese in the slow cooker and stir.
• Serve immediately or divide into freezer-safe containers for individual servings.

SPINACH AND ARTICHOKE DIP MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions. Drain and set aside.
• Heat the butter in a medium saucepan over medium-high heat. Add the onion, 2 1/2 teaspoons salt and a few grinds of pepper and cook, stirring occasionally, until golden, about 6 minutes. Add the flour and stir until absorbed. Whisk in the milk and bring to a simmer. Add the spinach and artichoke hearts and simmer until the sauce thickens, about 10 minutes. Stir in the mozzarella and remove from the heat. Add the cooked pasta and stir to combine. Adjust seasoning with salt and pepper. Transfer to a 3- to 4- quart baking dish.
• Toss the panko with the oil and sprinkle over the pasta. Bake until the filling is bubbling and the panko is golden, about 40 minutes.
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TRI-COLOR SPINACH AND ARTICHOKE MAC AND CHEESE

Steps:

• In a 3-quart over-proof casserole dish cook tri-color rotini in salted water according to package directions. Drain well.
• Preheat oven to 375 degrees F.
• Melt butter in the same casserole dish over medium heat. Add onion and red pepper; cook and stir for 3 minutes. Whisk in sugar, ancho chili powder and flour. Cook and stir for 1 minute. Remove from heat. Set aside 1/3 cup cheddar cheese. Slowly whisk in evaporated milk. Add yogurt and remaining cheese, artichokes, spinach and rotini. Blend well.
• In a small bowl, combine remaining 1/3 cup cheese and panko bread crumbs. Sprinkle over top.
• Bake at 375 degrees F for 30 minutes or until bubbly and topping is nicely browned. Makes 8 servings

CHICKEN SPINACH AND ARTICHOKE MAC AND CHEESE

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Heat butter in a large sized skillet until melted.
• 3. Add flour, dried mustard and nutmeg, whisking constantly until the rue is light brown (not tan colored but, brown) about three to four minutes.
• 4. Add milk, 1/2 cup at a time, until the mixture is smooth and starting to thicken.
• 5. When all of the milk is absorbed add the cheese and continue whisking until the mixture is again smooth, about two minutes.
• 6. Place all ingredients, except topping, into a large bowl and gently mix until all ingredients are evenly distributed.
• 7. Spray a 9x12 oven proof dish with Pam.
• 8. Pour mixture into the prepared pan and smooth the top as best as you can.
• 9. Mix the ingredient for the topping and distribute evenly over the mac and cheese, covering any exposed macaroni.
• 10. Place in the preheated oven, uncovered, for 30 minutes or until browned.

SPINACH AND ARTICHOKE MAC AND CHEESE

Steps:

• 1. make pasta...very aldente. mayb 5 min.
• 2. while pasta is cookn in med pan over med heat add 2 tblsp. of butter along with olive oil. Add onion and garlic...cook until very soft ...5-7 min. Turn heat to med high add tablespoon of butter n sprinkle in flour n cook for 1 min. then whisk in wine cookn for another min.then whisk in milk and bring to a bubble. Add nutmeg veggies n some s&p to the sauce. Simmer until thickened 2-3 min. Add (1 cup of each) cheeses to sauce n stir until meltd.
• 3. Toss prepared sauce w/ cooked pasta put in casserole dish sprinle with left over mont.jack cheese (or watevr using) and sprinkle more parm. cheese bake at 350 for 30 min.or until top is golden brown.

BAKED MAC AND CHEESE WITH DICED HAM AND SPINACH

Steps:

• Preheat the oven to 350°F and butter an 8x8-inch baking dish.
• Prepare Kraft Macaroni and Cheese following package instructions, slightly undercooking the macaroni.
• Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring often, until softened, 3 to 5 minutes. Add the ham. Cook 1 minute longer. Use hands to squeeze excess moisture from the spinach and add it to the skillet. Stir in the Kraft Macaroni and Cheese. Mix well and transfer to the baking dish. Sprinkle cheese on top and bake until warmed through and the cheese has melted, about 20 minutes.

SPINACH AND ARTICHOKE MAC AND CHEESE

Steps:

• Prepare pasta according to package instructions.
• Working quickly, stir in spinach, artichoke hearts, milk, Greek yogurt, Parmesan, butter, garlic powder and onion powder until the spinach has wilted; season with salt and pepper, to taste.
• Heat Panko in a large skillet over medium high heat. Cook, stirring, until browned and toasted, about 3 minutes.
• Serve pasta immediately, sprinkled with Panko and garnished with parsley, if desired.

SPINACH AND ARTICHOKE MAC AND CHEESE

Steps:

• Preheat oven to 350ºF.
• Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta inches Cook to al dente according to package directions. Drain the pasta and reserve.
• While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.
• Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.
• Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.
• Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

MUSHROOM SPINACH MAC AND CHEESE

Steps:

• 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, 8 minutes. Drain and transfer to a 9x13-inch casserole dish.
• Preheat oven to 350 degrees F (175 degrees C).
• Blend tofu in a food processor until smooth, about 2 minutes. Add Swiss cheese, Greek yogurt, and Dijon mustard; mix well to combine.
• Heat oil in a large skillet over medium-high heat. Add mushrooms, spinach, green bell pepper, onion, and garlic; saute until tender, about 5 minutes. Stir tofu mixture into the skillet. Cook until flavors combine, 2 to 3 minutes. Season with salt and ground black pepper.
• Spoon tofu and mushroom mixture over macaroni in the casserole dish; mix to combine. Cover with aluminum foil.
• Bake in the preheated oven until bubbly and golden, about 30 minutes.

MAC AND CHEESE WITH SPINACH

Steps:

• Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
• Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
• Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
• Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
• Bake the casserole until bubbly and golden, 25 to 30 minutes.

CREAMY SPINACH MAC AND CHEESE

Steps:

• Bring milk and water just to boil in large saucepan on medium heat. Add Macaroni; simmer on low heat 6 min. or until macaroni is tender.
• Stir in spinach and Neufchatel; cover. Cook 3 min. until most of the liquid is absorbed and spinach mixture is heated through. Remove from heat.
• Add Cheese Sauce Mix and butter; stir until butter is completely melted and sauce is well blended.