This is a super quick version of mac and cheese. The sauce isn't cooked at all. The ingredients for the sauce are simply stirred into the al dente pasta and then baked for a quick 10-15 minutes. The result is delicious and creamy, but a little different from most mac and cheese recipes out there. This is certainly not the cheesiest mac and cheese, but it is really delicious and I love that it incorporates spinach. Makes for a really quick all-in-one meal!
I think this dish would be really great with any type of green, especially kale and chard. I've been seeing some beautiful rainbow chard in the markets lately and I'm thinking a rainbow chard version is in my near future.
Spinach Macaroni Cheese
Adapted from DonnaHay.com
1 pound box macaroni*
2 cups milk
1 cup cream
1-1/2 cups grated cheddar
1-1/2 tablespoons Dijon mustard
salt and pepper, to taste
150g baby spinach
1 cup grated cheddar, for topping
Notes: Any short pasta will work for this recipe. I used a mix of sharp cheddar and mixed cheddar because it's what I had on hand.
Preheat oven to 350F. Cook the macaroni in a saucepan of boiling, salted water for 10–12 minutes or until al dente. Drain and return to the pan. Add the milk, cream, cheddar, mustard, salt, pepper and spinach and mix to combine. Spoon into 4 x 1½ cup-capacity ovenproof dishes, top with extra cheddar and bake for 10–15 minutes or until the cheese is melted and golden.
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