Baked Mac Cheese With Spinach Recipes

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.

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.

BAKED SPINACH-ARTICHOKE PASTA

Steps:

• Heat the oven to 400 degrees. Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.
• Meanwhile, heat the oil in a large skillet over medium. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.
• Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.
• Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.

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.

SPICY BAKED MACARONI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.
• In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.
• In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.

30-MINUTE BAKED MAC & CHEESE WITH SPINACH

Steps:

• Preheat oven to 350º. Lightly butter a 9 x 13 or a 2 quart baking dish.
• Cook pasta until al dente, drain in colander and sprinkle with olive oil.
• Place milk in a microwave safe bowl and cook for about 2 minutes until it is warm. In a large saucepan, heat butter over medium heat and add flour, whisking constantly for about 2 minutes. Gradually add warm milk whisking until it comes to a boil. Reduce heat and cook until thick, about 10 minutes.
• Combine the cheeses in a bowl. Remove the saucepan from the heat and add 3 cups of cheese, reserving a cup for later, stir until melted. Add spinach, hot sauce, salt, cayenne, and black pepper and stir until the spinach has wilted.
• Combine the pasta and cheese sauce and add additional salt and pepper to taste. Place half in the prepared pan and sprinkle with 1/2 the remaining cheese. Repeat with remaining pasta and cheese. Pour cream over the entire mixture and sprinkle with panko.
• Cover with foil and bake for 30 minutes until bubbly around the edges. Remove the foil and continue to bake until golden brown, 10-15 minutes. Let rest for 10 minutes before serving.

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.

CREAMY MACARONI SPINACH BAKE

Steps:

• Preheat oven to 350. Lightly grease a 13 x 9 casserole dish; set aside.
• Cook macaroni according to package; drain.
• Place hot, drained macaroni in a large bowl and toss with butter and softened cream cheese.
• Add all remaining ingredients to the bowl and gently mix together well.
• Pour into the prepared casserole dish.
• Bake at 350 for 25-30 minutes.

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.

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-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.

SLOW-COOKER BAKED ZITI

Steps:

• In a small bowl, stir together ricotta cheese, egg, basil, and if desired, red pepper flakes; set aside. Pour pasta sauce into a 5-qt. slow cooker. Evenly top sauce with pasta; pour water over top. Drop heaping tablespoons of ricotta cheese mixture over pasta. Sprinkle with mozzarella cheese. , Cover; cook on high until heated through and pasta is tender, 2 to 2-1/2 hours. Top with fresh basil and if desired, Parmesan cheese and additional red pepper flakes; serve immediately.

BAKED MAC & CHEESE WITH SPINACH

Steps:

• Heat oven to 350ºF.
• Place spinach in 1-1/2-qt. microwaveable casserole sprayed with cooking spray. Drizzle with water. Cover with lid. Microwave on HIGH 2 min. or just until spinach is wilted; drain. Cool slightly.
• Meanwhile, melt butter in large saucepan on medium heat. Stir in flour. Gradually add milk, stirring constantly with whisk until blended; cook and stir additional 1 min. Add 2% Milk VELVEETA and 1-1/4 cups shredded cheese; cook and stir until completely melted. Remove from heat. Add macaroni; mix lightly.
• Squeeze spinach dry. Return to same casserole dish sprayed with cooking spray; top with macaroni mixture.
• Bake 20 min. or until heated through, topping with remaining shredded cheese after 10 min.