Spinach Macaroni And Cheese Food

LIGHTENED-UP SPINACH AND ARTICHOKE MACARONI AND CHEESE

Steps:

• Special equipment: a broiler-safe 2-quart baking dish
• Position an oven rack at the center of the oven, and preheat the broiler.
• Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.
• 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 whisk 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 pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese 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, pasta, 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. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.

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 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.

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.

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.

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.

QUICK & CREAMY MACARONI & CHEESE WITH SPINACH

Steps:

• Cook macaroni as directed on package, omitting salt.
• Meanwhile, heat 1 Tbsp. oil in large saucepan on medium heat. Add spinach and garlic; cook and stir 3 min. or until spinach is wilted. Spoon into bowl; set aside.
• Heat remaining oil in same saucepan. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add cheeses; cook and stir 2 to 3 min. or until shredded cheese is melted.
• Drain macaroni. Add to cheese sauce along with the spinach; cook and stir 3 min. or until heated through.

WHITE CHEDDAR SPINACH-BACON MACARONI AND CHEESE

Steps:

• Heat oven to 350°F.
• Cook macaroni as directed on pkg., adding spinach for the last min. Cook bacon in large saucepan. Remove bacon; save drippings in pan.
• Add flour to drippings; cook and stir until bubbly. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 3 to 5 min. or until thickened.
• Stir in 1 cup Cheddar and Parmesan; cook and stir until melted. Add bacon and macaroni mixture; mix well.
• Spoon into 1-1/2-qt. casserole; top with remaining cheddar. Bake 20 min.

SPINACH-MACARONI & CHEESE BAKE

Steps:

• Heat oven to 350°F.
• Add spinach to large pan of boiling water; cook 1 to 2 min. or just until wilted. Drain in colander. Use same pan to cook macaroni as directed on package, omitting salt. Meanwhile, melt margarine in separate large pan on medium heat. Add garlic and flour; cook and stir 1 min. Whisk in milk; bring to boil, stirring constantly. Add 2-1/4 cups cheese; cook and stir until melted. Stir in pepper.
• Squeeze excess water from spinach; chop finely. Drain macaroni. Add to cheese sauce; stir until evenly coated. Spoon half the macaroni mixture into 13x9-inch baking dish sprayed with cooking spray; cover with spinach. Top with remaining macaroni mixture and shredded cheese.
• Bake 30 min. or until golden brown. Let stand 10 min. before serving.

SPINACH-TOMATO MACARONI & CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Cook macaroni according to package directions, omitting salt. Drain and set aside.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, garlic, and 1/4 tsp salt; cook, stirring often, until the onion is tender, 3 to 4 minutes. Gradually add spinach, stirring until wilted and adding 1 Tbsp. water at a time, if needed. Transfer the mixture to a large bowl.
• Add tomatoes to the skillet and cook over medium-high heat until they begin to soften, about 1 minute. Transfer to the bowl with the spinach mixture.
• Reduce heat to medium and add butter to the pan. When the butter has melted, whisk in flour, pepper, and the remaining 1/2 tsp. salt. Cook, whisking constantly, for 2 minutes. Gradually whisk in milk and broth. Cook, whisking, until thickened and bubbly, 1 to 2 minutes. Gradually whisk in 3/4 cup cheese until melted.
• Add the macaroni and sauce to the bowl with the spinach mixture; mix well. Transfer to an 11x7-inch baking dish and sprinkle with the remaining 1/4 cup cheese.
• Bake until the cheese is melted, 10 to 15 minutes.

SPINACH MAC AND CHEESE

Steps:

• HEAT OVEN TO 400F/204C. Line 2 quart casserole with parchment paper (for easy cleanup) or spray casserole dish with oil.
• BOIL MACARONI AND SPINACH: Bring salted water to a boil in a large saucepan and add macaroni. Cook as per package directions. 3 minutes before macaroni is cooked, add frozen or fresh chopped spinach. This will slow the boil, so increase heat to medium high to finish cooking pasta to al dente which is what you want. Drain in colander and set aside.
• MAKE CHEESE SAUCE: Heat butter in saucepan on medium heat. Add flour and whisk to blend. Cook for 2 minutes. Add milk. Whisk to blend. Add salt and mustard (if using). Cook for about 5-7 minutes until thickened. Turn off heat. Mix in 2 1/2 cups (~280g) cheese, reserving remaining 1/2 cup (56g) of cheddar for topping.
• COMBINE SAUCE AND MACARONI: Add cooked macaroni and spinach to cheese sauce. Mix to combine well. Transfer to 2 quart casserole. Sprinkle remaining 1/2 cup shredded cheese casserole.
• BAKE AND SERVE: Bake for 15-20 minutes until cheese is golden brown on top. Serve with slaw, baked beans or tomato salad.

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.

FOUR CHEESE SPINACH MACARONI

Steps:

• Cook pasta according to package directions and drain well.
• In a dutch oven, melt the first 2 tablespoons of butter, add garlic and sauté for 2 minutes.
• Add milk and cook until thoroughly heated.
• Gradually stir in 1/2 cup parmesan cheese, the cream cheese, the mascarpone, mozzarella, salt and pepper and whisk until smooth.
• Stir in the spinach and cooked pasta and blend well.
• Place this mixture in a lightly greased 13x9x2-inch baking dish.
• In a small bowl, combine the breadcrumbs, remaining parmesan and butter and mix well.
• Sprinkle the breadcrumb mixture over the macaroni mixture and bake, uncovered, for 20 minutes at 375°F.

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.

SPINACH-BACON MACARONI AND CHEESE

Steps:

• In a large pot over medium heat, bring about 4 quarts water to a boil. Add pasta and cook for about 1 to 2 minutes less than package directions.
• Add spinach at the last 30 seconds of cooking. Drain noodles and spinach.
• While the pasta is cooking, heat a saucepan over medium heat. Add bacon and cook, stirring regularly, until crisp. With a slotted spoon, remove from pan.
• Add flour to the bacon drippings and cook, stirring regularly, for about 1 to 2 minutes or until bubbly.
• Gradually add milk, whisking vigorously to prevent lumps. Bring to a simmer, whisking constantly, for about 3 to 5 minutes or until thickened.
• Add Parmesan cheese, 1 cup of the cheddar cheese. Continue to cook, whisking constantly. for about 2 to 3 minutes or until melted.
• Add cayenne pepper and nutmeg. Season with salt and pepper to taste. Remove from heat.
• Add pasta-spinach mixture and 2/3 of the bacon to the cheese sauce and stir gently to combine.
• Lightly grease a casserole with cooking spray. Spoon pasta mixture into casserole. Top with the remaining 1/3 of the bacon and the remaining 1 cup cheddar cheese.
• Bake in a 350 F oven for about 15 to 20 minutes or until heated through and cheese is melted.
• Remove from oven and allow to rest for about 5 minutes before serving.

SMOKY SPINACH MACARONI AND CHEESE

Steps:

• Preheat oven to 350°.
• Melt butter in a large saucepan over medium heat.
• Add shallots and garlic; cook 1 minute.
• Add flour; cook 1 minute, stirring constantly.
• Gradually add milk, cream, salt, and pepper, stirring constantly with a whisk until blended.
• Bring to a boil; cook until thick (about 2 minutes).
• Add cheeses; stir until melted.
• Add spinach and macaroni to cheese sauce, stirring until well blended.
• Spoon mixture into a 2-quart baking dish coated with cooking spray.
• Sprinkle with breadcrumbs.
• Bake at 350° for 15 minutes or until bubbly.

SPINACH-MACARONI & CHEESE

Steps:

• Heat oven to 350°F.
• Bring large saucepan of water to boil. Add spinach; cook 1 to 2 min. or just until wilted. Drain. Use same pan to cook macaroni as directed on package, omitting salt. Meanwhile, melt margarine in large saucepan on medium heat. Add onions; cook 5 min., stirring frequently. Add garlic and flour; cook and stir 1 min. Whisk in milk; bring to boil, stirring constantly. Add 2-1/4 cups cheese; cook and stir until melted. Stir in pepper and nutmeg.
• Squeeze excess water from spinach; chop finely. Drain macaroni. Add to cheese sauce; stir until evenly coated. Spoon half the macaroni mixture into 13x9-inch baking dish; cover with spinach. Top with remaining macaroni mixture and shredded cheese.
• Bake 30 min. or until golden brown. Let stand 10 min. before serving.

SPINACH MAC AND CHEESE

Steps:

• Prepare a baking dish, turn on broiler, and boil water: Lightly coat a 9- by 13-inch baking dish with cooking spray. Place an oven rack in the top third of the oven and set the broiler to high. Bring a large pot of salted water to a boil.
• Cook the pasta: Add the pasta to the boiling water and cook, about 5 minutes. Drain well, reserving 3/4 cup of pasta water.

ARTICHOKE AND SPINACH MACARONI AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a deep skillet, add the butternut squash, vegetable broth, milk, and garlic and simmer over medium high heat. Bring to a gentle boil, then reduce the heat to simmer for about 10 minutes, until the squash is tender.
• Remove squash mixture from heat and carefully add to a blender with Greek yogurt, salt, and pepper. Blend until smooth.
• Add in 1 cup of Gruyere cheese, mozzarella cheese, and Parmesan cheese. Blend again until smooth and the cheese is melted.
• Meanwhile, saute the spinach and artichokes in a man on medium heat until the spinach is just wilted, about 5 minutes. Set aside.
• Cook the pasta according to package ingredients, one minute short of suggested cooking time. Drain and set aside.
• Add the noodles, cheese mixture, and spinach and artichokes into a large bowl and stir to combine. Pour into a large casserole dish (9x13") and sprinkle with the remaining Gruyere cheese.
• Place in the oven to bake for 20 minutes, until the top of the casserole is golden brown. Remove from oven and allow to sit 5 minutes before serving. Enjoy!

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.