Creamed Spinach Mac & Cheese (Print version)
Baked creamed spinach mac and cheese with white cheddar, gouda, and a crispy panko and fried onion topping.
# Ingredients:
For the pasta and sauce
01 -
1 lb (450 g) medium pasta shells
02 -
4 tbsp unsalted butter
03 -
1 large sweet onion, diced
04 -
2 cloves garlic, minced
05 -
3 tbsp all-purpose flour
06 -
1 1/2 cups half and half
07 -
1 cup whole milk
08 -
12 oz fresh spinach (or 10 oz frozen, thawed and squeezed dry)
09 -
1 cup white cheddar cheese, shredded
10 -
3/4 cup gouda cheese, shredded
11 -
1/4 cup parmesan cheese, grated
12 -
1/2 tsp kosher salt
13 -
1/4 tsp black pepper
14 -
1/4 tsp ground nutmeg
For the topping
15 -
1/2 cup panko breadcrumbs
16 -
1/2 cup crispy fried onions, lightly crushed
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the pasta shells and cook until just shy of al dente, about 1 minute less than the package directions. Drain and set aside.
02 -
Melt the butter in a large saucepan over medium-low heat. Add the diced onion and garlic and cook until softened and translucent, about 5 minutes. Season with the salt and pepper.
03 -
Stir the flour into the butter and cook for 5 to 8 minutes, stirring often, until the mixture turns light golden and smells nutty.
04 -
Slowly pour in the half and half a half cup at a time, stirring constantly until the sauce thickens back up between each addition. Repeat with the milk until the sauce is smooth and coats the back of a spoon.
05 -
Add the fresh spinach by the handful, stirring until it collapses into the sauce. If using frozen spinach, stir it in and cook for 2 minutes until heated through.
06 -
Remove the pot from the heat. Add the cheddar, gouda, and parmesan, stirring until completely melted and the sauce is glossy.
07 -
Fold the cooked pasta into the cheese sauce until evenly coated. Transfer everything to a buttered 9x13 inch baking dish.
08 -
Mix the panko and crushed fried onions together and scatter evenly over the pasta. Bake at 350 degrees F for 20 to 30 minutes until the topping is golden brown and the sauce bubbles at the edges.
# Good to know:
01 -
Best served hot from the oven while the topping is still crisp.