Baked Macaroni Cheese Spinach

There's something about baked mac and cheese that takes me back to Sunday dinners at my grandmother's kitchen, the aroma of melted cheese and golden breadcrumbs filling the house. When I discovered that adding fresh spinach didn't just sneak in nutrition but actually deepened the flavor, this dish became my answer to those nights when comfort food needs to feel a little more grown-up.

I'll never forget the first time I made this for unexpected guests on a chilly evening. I had spinach that needed using, a block of Gruyère I'd been saving, and doubt in my heart. Forty minutes later, when they took that first forkful and their eyes lit up, I knew this recipe had just become part of my regular rotation.

Ingredients

• 300 g elbow macaroni: The shape matters here because those little curves hold the sauce like tiny flavor cups. Al dente is your target, so it has a gentle resistance when you bite into it
• 150 g fresh spinach: Washed and roughly chopped, it wilts down to almost nothing but gives you that tender green throughout. Fresh spinach is milder than frozen, which is why I reach for it here
• 40 g unsalted butter: You want unsalted so you control the salt level. This is your roux base, the foundation of everything creamy that follows
• 40 g all-purpose flour: This thickens the milk into a silky sauce. Don't skip the whisking or you'll end up with lumps
• 500 ml whole milk: Whole milk gives you the richness you need. Lower fat versions won't coat your mouth quite the same way
• 150 g sharp cheddar cheese, grated: Sharp cheddar has bite and depth. Mild cheddar tastes like you're eating cheese-flavored sadness by comparison
• 50 g Gruyère cheese, grated: This is the secret handshake ingredient. It adds this nutty, complex flavor that elevates the whole dish
• 1 tsp Dijon mustard: A small amount that you won't taste directly but that amplifies the cheese flavor in ways mustard has no business doing
• ¼ tsp ground nutmeg: Just a whisper. Nutmeg in cheese sauce is like finding a hidden love note in an old book
• Salt and freshly ground black pepper: Taste as you go because the cheeses have their own saltiness
• 40 g panko breadcrumbs: These stay crispier longer than regular breadcrumbs, creating that textural contrast you're after
• 20 g grated Parmesan cheese: Adds a sharp, salty punch to the topping
• 1 tbsp olive oil: This helps the breadcrumbs toast golden instead of staying pale

Instructions

Get Your Oven Ready and Grease Your Dish:

Preheat your oven to 190°C (375°F). Grab a medium baking dish and give it a light coating of butter or cooking spray. This small step prevents you from playing tug of war with your finished dish later

Get the Pasta Going:

Fill a large pot with salted water, bring it to a rolling boil, and add your elbow macaroni. Cook until al dente, which means it still has a slight firmness when you bite it. Drain it thoroughly and set it aside. Don't rinse it, though, because those tiny starches help the sauce cling later

The Part Where Magic Happens (Make Your Roux):

In a saucepan over medium heat, melt the butter until it's foaming and smells nutty. Add the flour and whisk constantly for 1 to 2 minutes. You're looking for a smooth paste that smells a bit toasted. This is your roux, and it's crucial

Build Your Sauce:

Here's where patience matters. Gradually pour in the milk while whisking continuously. If you dump it all in at once, you'll get lumps that no amount of whisking fixes. Keep stirring as the mixture heats and thickens, about 5 minutes. You'll feel it change as the sauce coats the back of a spoon

Add the Cheese and Seasonings:

Lower the heat to medium-low and add both cheeses, stirring until they melt completely into a smooth, glossy sauce. Now add the Dijon mustard, nutmeg, salt, and pepper. Taste it. Adjust if needed. This is your moment to get it exactly right

Add the Spinach:

Pour the fresh spinach into the hot sauce and stir until it wilts completely. The spinach will darken and shrink, but that earthiness spreads through the sauce beautifully

Bring It All Together:

Combine your drained macaroni with the cheese sauce and spinach mixture. Stir gently but thoroughly so every piece of pasta gets coated. Transfer it to your prepared baking dish and spread it evenly

Make Your Crispy Topping:

In a small bowl, mix the panko breadcrumbs, grated Parmesan, and olive oil with your fingers until the breadcrumbs are evenly moistened and golden-looking. This step takes 30 seconds but changes everything

Bake Until Golden:

Sprinkle that breadcrumb mixture evenly over the top and bake for 20 to 25 minutes. You're looking for a golden top and sauce that's bubbling around the edges. That's when you know it's done

Let It Rest:

Give it 5 minutes out of the oven before serving. This lets everything set slightly so the first spoonful isn't molten lava

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This dish has become my emergency comfort food and my go-to when someone's had a rough week. There's something about serving a warm, cheesy spoonful of home that says I'm thinking of you more clearly than words ever could.

Keeping It Fresh

Baked mac and cheese tastes incredible fresh from the oven, but it also keeps beautifully. I've discovered you can make it the night before, refrigerate it covered, and bake it the next day. Add 5 to 10 extra minutes to the baking time since it starts cold. Leftovers reheat well in a 160°C (325°F) oven covered with foil for about 15 minutes until warmed through.

When You're Missing Something

Life happens and you don't have an exact ingredient. I've swapped in mozzarella when Gruyère wasn't available, and while it's milder, it still works beautifully. Swiss cheese brings a slightly different personality. You could use whole wheat pasta for extra fiber, or if you need more protein, sautéed mushrooms or cooked chicken stirred in becomes a different meal entirely. Fresh spinach can be replaced with frozen if you thaw and squeeze it dry first.

Serving Ideas That Clicked

On its own, this mac and cheese feels like dinner. But I've found it pairs wonderfully with a simple green salad to cut through the richness, or alongside roasted vegetables. A slice of crusty bread for soaking up the last of the sauce never goes unappreciated. Sometimes I'll make it alongside roasted cherry tomatoes for a pop of brightness. The best part is that it's substantial enough to be dinner on its own, especially after a long day when you need something that tastes like home.

• Pair with a crisp white wine like Sauvignon Blanc or a light beer if you're drinking
• Add roasted broccoli or cauliflower on the side if you want extra vegetables without changing the main dish
• A handful of fresh herbs like parsley sprinkled on top just before serving adds freshness that nobody expects

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This baked mac and cheese has become my kitchen's greatest hit, the dish I make when I want everyone at the table to feel loved. Make it, enjoy it, and know you've created something that tastes like home.

Recipe FAQs

→ Can I use other pasta shapes instead of elbow macaroni?

Yes, short pasta like shells or penne can work well, holding the sauce nicely.

→ How can I make the cheese sauce smoother?

Whisk continuously while adding milk and keep the heat moderate to avoid lumps.

→ Is it possible to substitute the Gruyère cheese?

Mozzarella or fontina can be used for a milder, creamy texture.

→ What is the best way to wilt the spinach in the sauce?

Stir fresh spinach into the hot cheese sauce until it's just wilted but still vibrant.

→ How do I achieve a crunchy topping on baked macaroni?

Combine panko breadcrumbs with grated Parmesan and olive oil, then sprinkle on top before baking.

→ Can this dish be prepared ahead of time?

Yes, assemble in the baking dish and refrigerate, then bake when ready, adjusting cooking time as needed.