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Creamy Baked Spinach Mac and Cheese

A rich and indulgent baked macaroni and cheese loaded with vibrant spinach and a blend of Gruyère and sharp cheddar cheeses. The ultimate comfort food with a sophisticated twist.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Sauce Base
  • 1 lb elbow macaroni or cavatappi
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups whole milk warmed
  • 1 cup heavy cream
Cheese & Add-ins
  • 4 cups sharp cheddar cheese freshly shredded, divided
  • 2 cups Gruyère cheese freshly shredded
  • 10 oz frozen chopped spinach thawed and squeezed very dry
Seasonings
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp ground nutmeg
  • Salt and black pepper to taste

Equipment

  • Large pot for boiling pasta
  • Dutch oven or large saucepan
  • Whisk
  • 9x13 inch Baking Dish
  • Cheese grater

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
  2. Boil pasta in salted water until al dente. Drain and set aside.
  3. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
  4. Slowly whisk in warmed milk and heavy cream until smooth. Simmer until thickened (about 5 minutes).
  5. Remove from heat. Stir in seasonings. Add 3 cups of cheddar and all the Gruyère, stirring until melted.
  6. Fold in the cooked pasta and the squeezed dried spinach until evenly coated.
  7. Pour into the baking dish. Top with remaining 1 cup of cheddar.
  8. Bake for 25-30 minutes until bubbly and golden brown on top.
  9. Let rest for 10-15 minutes before serving for best texture.

Notes

Ensure spinach is squeezed very dry to prevent a watery sauce. Always grate your own cheese for the smoothest melt.