Cheesy Shells and Greens

By LynnWelch

Who doesn’t like mac n’ cheese? The beloved dish is always a crowd pleaser. Bonus: You can make this version ahead of time, refrigerating it for up to two days until you’re ready to bake it.

Ingredients

• 12 ounce(s) medium pasta shells
• 1 tablespoon(s) unsalted butter
• 2 tablespoon(s) all-purpose flour
• 1.25 cup(s) whole milk
• 1 tablespoon(s) Dijon mustard
• 1/2 teaspoon(s) freshly grated or ground nutmeg
• Pinch cayenne (optional)
• 6 ounce(s) extra-sharp Cheddar, grated (1 1/2 cups)
• Kosher salt and pepper
• 1 bunch(es) spinach, thick stems discarded, leaves roughly chopped

Preparation

Step 1

Cook the pasta according to the package directions.

Meanwhile, melt the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes; whisk in the milk. Cook, stirring occasionally, until slightly thickened, 5 minutes.

Whisk in the mustard, nutmeg, cayenne (if using), 1 cup Cheddar, 1/2 tsp salt and 1/4 tsp pepper. Add the pasta and spinach and toss to combine.

Heat broiler. Transfer the mixture to a 1 1/2-qt broiler-proof baking dish or four 12-oz ramekins. Sprinkle with the remaining 1/2 cup Cheddar and broil until golden brown, 3 to 4 minutes.