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Spooky Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

Spooky Mac and Cheese is a fun twist on classic comfort food, incorporating fresh baby spinach blended into the cheese sauce for a vibrant green color and added nutrition. This recipe is perfect for a festive meal or to sneak in some greens for picky eaters. It features creamy white cheddar and Pecorino Romano cheeses, with a smooth, garlicky sauce cooked on the stovetop and mixed with perfectly al dente elbow macaroni.

Ingredients

Pasta

  • 12 ounces elbow macaroni (GF macaroni if you're GF)

Vegetables

  • 4 cups fresh baby spinach

Dairy

  • 2 cups milk (divided)
  • 2/3 cup freshly grated Pecorino Romano, Parmesan or Grana Padano
  • 2 2/3 cups freshly shredded white cheddar cheese
  • 1/4 cup unsalted butter

Pantry

  • 3 tablespoons flour
  • 3/4 teaspoon granulated garlic (or garlic powder)
  • 1/8 teaspoon black pepper
  • salt (to taste)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Do not overcook. Drain the pasta, but do not rinse it to retain the starch for the sauce.
  2. Prepare the spinach puree: While the pasta cooks, rinse the baby spinach and place it into a blender. Add 1/2 cup of milk and blend until smooth with no chunks remaining. If blending is difficult, add up to another 1/4 cup of milk as needed, subtracting that amount from the milk later added to the sauce.
  3. Make the roux: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the flour, black pepper, and granulated garlic until a smooth paste forms.
  4. Add milk and spinach puree: Gradually whisk in the remaining milk (approximately 1 1/2 cups, adjusted if more milk was used in the blender) along with the blended spinach mixture. Stir constantly to prevent lumps.
  5. Simmer the sauce: Bring the mixture to a boil, then reduce heat to low and simmer gently for 1 minute, stirring constantly until slightly thickened.
  6. Add cheeses: Gradually stir in the shredded white cheddar and grated Pecorino Romano (or Parmesan/Grana Padano) until fully melted and the sauce is smooth. Taste and adjust salt as necessary.
  7. Combine pasta and sauce: Add the drained macaroni to the cheese sauce and stir thoroughly to coat every piece evenly.
  8. Serve immediately: Enjoy the Spooky Mac and Cheese hot for best texture and flavor. Store leftovers cooled in an airtight container in the refrigerator for up to 4 days. For best results when reheating, keep pasta and cheese sauce separate until warming.

Notes

  • Use gluten-free elbow macaroni if a gluten-free version is desired.
  • Be careful not to overblend the spinach to preserve its bright green color.
  • Do not rinse cooked pasta to retain starch for a creamier sauce.
  • You can adjust the amount of milk slightly if needed for blending the spinach but subtract this from the milk added to the roux.
  • Leftovers reheat best when keeping pasta and sauce separate to avoid overcooking the pasta.

Find it online: https://suerecipe.com/spooky-mac-and-cheese-recipe/