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This Creamy Spinach Mac and Cheese is a delicious twist on homemade mac and cheese. Think of it as an elevated version of a childhood classic! Your family will love this easy flavorful weeknight meal!
A delicious blend of Parmesan and sharp white cheddar cheese create this amazing mouthwatering creamy spinach pasta. It’s an easy way to make a childhood classic, a little bit healthier. Thanks to the cheese, your kids won’t even notice that this mac and cheese is packed with spinach!
If you love easy pasta dishes as much as we do, you can also try my Creamy Tortellini Chicken Pasta or my deliciously Creamy Shrimp Salsa Pasta. We can’t get enough pasta in this house and these are some of my go-to recipes!
Why this Creamy Spinach Pasta is so good!
- Rich and satisfying. The cheese sauce is so rich and satisfying. You won’t believe how good this tastes. Your kids will be licking their plates clean.
- A delicious twist on a classic dish. Who doesn’t love mac and cheese? I love taking new delicious takes on them because it’s one dish that I know my family will enjoy without question.
- An easy pasta recipe. Who doesn’t love a 30-minute recipe? This is such an easy and quick pasta recipe that will help you get dinner on the table fast.
Ingredients
- Cavatappi macaroni — or any other pasta of choice
- Butter — no one likes a salty pasta. Use unsalted butter!
- All purpose flour– used as a thickening agent
- Milk-use whole milk
- Half and half-makes the sauce creamy
- Sharp white cheddar cheese — use fresh shredded cheese not pre shredded cheese.
- Parmesan cheese — grated
- Black pepper – use as much as you like to taste
- Garlic– use fresh garlic to amplify the flavor
- Salt-to taste
- Fresh spinach– can replace with frozen whole leaf spinach. Just squeeze out the liquids.
How to make this Creamy Spinach Mac and Cheese
- Make the pasta: Cook the pasta according to pasta directions.
- Make the roux: In a large skillet over medium heat, melt butter and sauté the garlic for about 30 seconds. Stir in flour and cook until well combined.
- Make the cheese sauce: Whisk in milk, half and half, salt, black pepper, and bring the mixture to a simmer. Then add in the white cheddar and parmesan cheese. Cook until thickened on low heat for approximately 3-5 minutes.
- Add in the spinach: Add in the spinach and mix to cook for about 2 more minutes.
- Add in the pasta: Stir in the macaroni and cover to cook on low heat for another 3-5 minutes. Garnish with some freshly grated parmesan cheese and serve.
Recipe Notes and Tips
- Use enough cold, fresh water that once the pasta begins to cook and expand, there will still be plenty of room for the pasta to move freely.
- Drain your pasta enough to remove most of the water, but don’t let drained pasta sit and “dry off”. As it cools, the starches will firm up and the pasta will stick together.
- Starches absorb water instantly and you want the water temperature to be extremely hot to begin cooking the noodles properly.
- Bulk up the creamy pasta with more veggies if you like! Try some broccoli, peas, cauliflower, or more!
- Add some fresh herbs to this white cheddar mac and cheese. Basil, parsley, oregano, thyme, and rosemary make for a delicious addition to the creamy pasta.
FAQs
I love to serve with a bit of fresh cracked black pepper and freshly shave Parmesan on top! While I think this spinach mac and cheese recipe is perfect by itself, you may prefer to serve this as a side dish. If that is the case, then it works wonderfully alongside a nicely cooked steak, grilled chicken, or even sauteed shrimp.
You most certainly can! Whatever protein you choose to go along with this homemade mac and cheese recipe, you will want to make sure it is a bit lighter or without a sauce. The richness of this pasta dish is more than enough to satisfy your tastebuds.
Be sure to place any leftovers in an airtight container in the fridge for up to 3 days.
If you’re making this creamy spinach pasta ahead of time, you can make it 3 days or so ahead of time. When reheating, use a pan and add a splash of liquid to loosen up the cream sauce before stirring until warmed through.
More Easy Dinner Recipes To Try
- Creamy Broccoli Mac N’ Cheese
- Jalapeno Cheddar Mac N’ Cheese
- Cheese Tortellini Alfredo
- Air Fryer Rosemary Chicken Breast
- Mediterranean Pasta Salad
I hope you enjoy all the recipes I share with you, including this delicious Creamy Spinach Mac and Cheese recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Creamy Spinach Macaroni and Cheese
Ingredients
- 8 oz. Cavatappi macaroni, uncooked, or any other pasta
- 3 Tbsps. unsalted butter
- 2 Tbsps. all purpose flour
- 2 cups milk
- 2 cups half and half
- 1½ cup sharp white cheddar cheese, shredded
- ½ cup parmesan cheese, grated
- ¾ tsp black pepper, fresh cracked
- 4 cloves garlic, minced
- ¾ tsp. salt
- 2 handful fresh spinach, lightly chopped
Instructions
- Cook Pasta according to pasta directions.
- In a large skillet over medium heat, melt butter and sauté the garlic to sauté for about 30 seconds. Stir in flour and cook until well combined.
- Whisk in milk, half and half, salt, black pepper and bring the mixture to a simmer. Then add in the white cheddar and parmesan cheese. Cook until thickened on low heat for approximately 3-5 minutes. Add in the spinach and mix to cook for about 2 more minutes.
- Stir in the macaroni and cover to cook on low heat for another 3-5 minutes. Garnish with some freshly grated parmesan cheese and serve.
Notes
- Use enough cold, fresh water that once the pasta begins to cook and expand, there will still be plenty of room for the pasta to move freely.
- Add is proteins like cooked chicken or shrimp if you like.
- Drain your pasta enough to remove most of the water, but don’t let drained pasta sit and “dry off”. As it cools, the starches will firm up and the pasta will stick together.
- Starches absorb water instantly and you want the water temperature to be extremely hot to begin cooking the noodles properly.
- Bulk up the creamy pasta with more veggies if you like! Try some broccoli, peas, cauliflower, or more!
- Add some fresh herbs to this white cheddar mac and cheese. Basil, parsley, oregano, thyme, and rosemary make for a delicious addition to the creamy pasta.
If I’m meal prepping for one and would like to eat all 6 servings over 6 days, should I freeze to keep it fresh or choose another recipe? Thanks!
I would rather you not freeze it. The cheese and cream’s texture changes. It’s best if you meal prep it for 4 days and keep them in an air tight container in the fridge.
Instruction #2 indicates that one should “In a large skillet over medium heat, melt butter and sauté the onions until translucent in color then add in the garlic to sauté…” but the ingredients list does not include “onions”.
Questions:
[1] Are onions to be included in the recipe? And if so,
{2] How much onion should I use?
Thank you!
Hi Kristi, sorry about the mistake. it’s only garlic. The onion mention was a mistake. The ingredient list is right. I fixed the mistake.