Spinach Mac Cheese Recipe By Tasty Food

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.

GREEN MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• In a food processor, combine the spinach, parsley, and ½ cup (120 ml) milk, and process until evenly mixed.
• In a large pot, bring water and 1 tbsp salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
• In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
• Add 2 cups (470 ml) milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
• Add in the cheddar cheese and mix until well incorporated.
• Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
• Mix in the pasta and pour into a casserole dish.
• Top the macaroni with mozzarella and broil for 5 minutes.
• Enjoy!

SPINACH ARTICHOKE MAC & CHEESE RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
• Slowly add the milk, salt, and pepper. Stir until milk is boiling.
• Add the macaroni, cooking until the milk coats the macaroni like a glaze.
• Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
• Sprinkle the remaining mozzarella on top.
• Bake for 7 minutes, until cheese is bubbly and golden brown.
• Enjoy!

SPINACH-BACON MAC & CHEESE RECIPE

Steps:

• Heat oven to 350°F.
• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, cook and stir bacon in large saucepan until crisp. Use slotted spoon to remove bacon from pan, reserving drippings in pan. Add flour to drippings; cook and stir 1 min. or until bubbly. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 3 to 5 min. or until thickened.
• Add 1 cup cheddar and Parmesan to saucepan; cook and stir 2 to 3 min. or until melted. Add pasta mixture and bacon; mix well.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheddar. Bake 20 min. or until heated through.

CAPRESE MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and transfer to a large bowl. Set aside.
• In a large cast-iron skillet, melt the butter over low heat until foamy. Add the flour and stir until completely smooth and slightly thickened, about 2 minutes.
• While stirring, gradually add the milk and cook until the sauce is thickened, about 4 minutes. Season with the paprika, pepper, and salt.
• Fold in the spinach and stir until wilted. Add 1½ cups (150 g) of shredded mozzarella and stir until completely melted.
• Add the cooked pasta and stir to coat in the sauce.
• Sprinkle the remaining shredded mozzarella evenly over the pasta, then top with the fresh mozzarella if using. Arrange the tomato slices on top.
• Bake until browned and bubbling, about 25 minutes.
• Top with basil before serving.
• Enjoy!

SPINACH MACARONI AND CHEESE

Steps:

• Preheat the oven to 425.
• In medium sized pot, over medium heat, melt butter.
• Add the flour and cook for 3 minutes.
• Pour in the hot milk and cook until thickened.
• Add the spinach, cheese, seasonings, horseradish and mustard.
• Mix well.
• Combine with the cooked pasta.
• Place in a greased cassarole dish.
• Bake in oven for 15 minutes or until bubbling.

SPINACH PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of water to a boil.
• In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the spinach and cook for 5 minutes, or until wilted.
• Add the spinach to a food processor and process until finely chopped.
• While processing the spinach, spoon the flour in a little bit at a time until a crumbly dough forms.
• While continuing to process, add ¼ teaspoon of salt. Then, add 1 tablespoon of water at a time until dough comes together (the amount of water necessary will vary depending on how wet the spinach is).
• Remove the dough from the food processor and knead on a floured surface to form into a ball.
• With a rolling pin, roll dough out into an oval, about 18 inches (46 cm) long by 12 inches (30 cm) wide, and ¼-inch (6 mm) thick.
• With a knife or pizza cutter, cut the dough into even strips about ½ inch (1 cm) wide.
• Roll the strips into thick noodles.
• Once the water is boiling, add 1 tablespoon of salt and drop in the pasta.
• Cook the pasta for 3-5 minutes, or until the noodles float to the top. Drain.
• Toss with roasted vegetables and pesto and top with basil.
• Enjoy!

SPINACH BEEF MACARONI BAKE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large Dutch oven, cook the beef, onions, carrots and celery over medium heat until meat is no longer pink; drain. Add the tomatoes, salt, garlic powder, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. , Drain macaroni; add macaroni and spinach to beef mixture. Pour into two greased 3-qt. baking dishes. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

SPINACH MAC AND CHEESE

Steps:

• Preheat oven to 400°F.
• Cook macaroni according to package instructions.
• Meanwhile, heat oil in a large saucuepan over medium heat. Stir in flour and cook for 1 minute without browning.
• Stir in half the milk to form a smooth paste. Add the remaining milk, stirring constantly until bubbles appear around the edges of the surface (do not boil). Add the cheese, mustard, Worcestershire sauce and salt; stir just until combined.
• Keep warm over lowest heat, sitting occasionally until pasta is ready. Drain pasta well.
• Mix cooked spinach into the sauce and turn off heat. Add pasta, mix well and transfer to an 8-inch square baking dish.
• Bake for 5 minutes, remove from oven, top with crouton crumbs and serve.

SPINACH MAC 'N' CHEESE

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a medium non-stick pan. Add the leeks, stir well, then cover and cook for about 6 mins or until softened.
• Put the flour and mustard powder in a small bowl and gradually whisk in the milk. Pour into the pan with the leeks and stir with a wooden spoon until thickened. Continue stirring over a low heat while the pasta cooks. It will seem thick but will be diluted later.
• Drain the pasta, reserving the cooking water, then stir the paste into the sauce. Add the spinach and 1-11/2 ladlefuls of the water to make a spoonable sauce, then stir over the heat until the spinach has wilted. Stir in most of the cheese and taste for seasoning.
• Heat the grill. Tip the pasta mixture into a casserole dish, arrange the tomatoes over the top and scatter over the remaining cheese. Grill for 5-10 mins or until bubbling and golden.

LIGHT MACARONI AND CHEESE WITH SPINACH

Steps:

• Heat oven to 400F.
• Spray 8" square baking dish with nonstick cooking spray.
• In small bowl, whisk 1/4 cup of the milk and flour until smooth.
• In heavy medium saucepan, heat remaining 1 1/2 cups milk over medium heat until steaming.
• Add flour mixture; cook 2-3 minutes or until sauce boils and thickens, whisking constantly.
• Remove from heat; stir in cheddar cheese until melted.
• Stir in cottage cheese, salt, pepper and nutmeg.
• Cook spinach according to package directions; drain.
• Rinse under cold running water; squeeze out excess moisture.
• Cook macaroni in large pot of boiling lightly salted water 4-5 minutes or until not quite tender, stirring often.
• (Macaroni will continue to cook while baking.) Drain; rinse with cold water.
• Drain again.
• In large bowl, stir together cheese sauce and macaroni.
• Spread half of the macaroni mixture in baking dish; spoon spinach over top.
• Spread remaining macaroni mixture over spinach layer; sprinkle with wheat germ.
• (Dish can be made to this point and refrigerated for 2 days or frozen for 2 months. Thaw in refrigerator before baking.) Bake 35-45 minutes or until bubbly and golden.
• TIP*If you can't find wheat germ, substitute an equal amount of Parmesan cheese, cracker crumbs or bread crumbs.
• VARIATION: To make Southwestern Macaroni and Cheese with Peppers, substitute 1 cup grated pepper Jack cheese for 1 cup of the cheddar cheese.
• Omit the nutmeg.
• Add 1 (4 1/2-oz.) can chopped mild green chiles, 1/3 cup chopped fresh cilantro and dash cayenne pepper to cheese sauce.
• Omit spinach.
• Instead, cook 2 cups thawed frozen pepper stir-fry vegetables in 1 teaspoon olive oil 3 to 4 minutes or until tender.
• Replace spinach with pepper mixture.