Baked Macaroni Cheese Spinach (Printable)

Creamy baked macaroni with fresh spinach and golden cheese topping for a hearty meal.

# What You'll Need:

→ Pasta

01 - 10.5 oz elbow macaroni

→ Vegetables

02 - 5 oz fresh spinach, washed and roughly chopped

→ Cheese Sauce

03 - 3 tbsp unsalted butter
04 - 1/3 cup all-purpose flour
05 - 2 cups whole milk
06 - 1 ½ cups sharp cheddar cheese, grated
07 - ½ cup Gruyère cheese, grated
08 - 1 tsp Dijon mustard
09 - ¼ tsp ground nutmeg
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

→ Topping

12 - ½ cup panko breadcrumbs
13 - ¼ cup grated Parmesan cheese
14 - 1 tbsp olive oil

# How To Make It:

01 - Preheat the oven to 375°F. Grease a medium baking dish.
02 - Boil elbow macaroni in a large pot of salted water until al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux.
04 - Gradually whisk in milk and cook, stirring constantly, until sauce thickens, about 5 minutes. Lower heat to medium-low, then add cheddar and Gruyère cheeses. Stir until melted and smooth. Incorporate Dijon mustard, ground nutmeg, salt, and pepper.
05 - Stir fresh spinach into the hot cheese sauce until wilted.
06 - Mix drained macaroni into the cheese and spinach sauce until thoroughly combined. Transfer mixture to the prepared baking dish.
07 - In a small bowl, blend panko breadcrumbs, grated Parmesan, and olive oil. Evenly sprinkle over the macaroni mixture.
08 - Bake in the preheated oven for 20 to 25 minutes or until the topping is golden and sauce bubbles.
09 - Allow to cool for 5 minutes before serving.

# Tips from dashanddishes:

01 -
  • It's creamy and indulgent but with the earthiness of spinach that makes you feel a little better about seconds
  • The Gruyère and sharp cheddar combination creates this complex, sophisticated cheese flavor that keeps you coming back
  • Ready in under an hour with a golden, crispy top that contrasts beautifully with the creamy pasta underneath
02 -
  • The difference between a lumpy sauce and a silky one comes down to whisking while you add the milk. This is the moment that decides everything
  • Don't skip grating your own cheese if you can. Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly
  • The dish will keep cooking slightly after you pull it from the oven, so pull it out when it's golden but not dark brown
03 -
  • Make your roux in the same pot where you'll add milk to save dishes and keep everything at the right temperature
  • If your sauce breaks and looks separated, turn off the heat immediately and whisk in a splash of cold milk to bring it back together
  • Grate your cheese fresh right before cooking. It melts more smoothly than pre-shredded, which contains anti-caking agents

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