Spinach Macaroni & Cheese

Spinach Macaroni & Cheese

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  • Prep Time


  • Total Time


  • Servings



  • 3

    Tablespoons unsalted butter

  • ½

    cup finely minced sweet onion

  • cup all-purpose flour

  • 2

    cups whole milk

  • 2

    cups 2% milk

  • kosher salt & freshly ground black pepper, to taste

  • 4

    cups spinach leaves (4.5 ounces), cut into ½-inch strips

  • 1

    cup shredded Sharp White Cheddar Cheese

  • cup shredded Smoked Gouda

  • cup crumbled goat cheese

  • ¾

    pound elbow macaroni , cooked according to package instructions


1. In a large saucepan, melt butter over medium heat. Add onion and saute until softened, about 5 minutes. Whisk in flour until mixture is golden. Add whole milk, whisking constantly. Add 2% milk; raise heat to medium-high, bring to a boil and continue to whisk until sauce is smooth and thickened, 10 to 12 minutes. Add a sprinkle of salt and pepper. 2. Add spinach to sauce; give it a few stirs until spinach is wilted. Stir in cheeses until melted and well combined. Add cooked pasta and stir. Taste and add more salt and/or pepper, if desired. Serve immediately.


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