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- 8 oz elbow macaroni - 2 cups fresh spinach, chopped - 2 tablespoons butter - 2 tablespoons all-purpose flour - 2 cups milk - 1 cup shredded cheddar cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon mustard powder - Salt and pepper to taste - 1/2 cup breadcrumbs (optional)

Classic Mac and Cheese with Spinach

Indulge in the comforting and delicious Cheesy Spinach Delight Mac & Cheese! This delightful recipe takes the classic mac and cheese to the next level by adding fresh spinach for a nutritious twist. Experience the creamy blend of cheddar and Parmesan cheeses combined with perfectly sautéed spinach and crunchy breadcrumbs for texture. Ideal for family dinners or impressing guests, this dish is sure to become a new favorite. Enjoy a hearty meal that sneaks in some greens!
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Ingredients
  

8 oz elbow macaroni

2 cups fresh spinach, chopped

2 tablespoons unsalted butter, divided

2 tablespoons all-purpose flour

2 cups milk (whole or 2%)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon mustard powder (optional)

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

2 cups shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1/4 cup breadcrumbs (optional, for topping)

1 tablespoon olive oil (optional, for breadcrumbs)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Carefully add the elbow macaroni and cook until al dente according to package instructions, usually about 7-8 minutes. Once cooked, drain the pasta in a colander and set it aside.

    Sauté the Spinach: In the same pot you used for the pasta, melt 1 tablespoon of the unsalted butter over medium heat. Add the chopped spinach and sauté for 2-3 minutes or until it has wilted completely. Remove the pot from heat and set the sautéed spinach aside.

      Prepare the Cheese Sauce: In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Once melted, whisk in the flour to create a roux and cook for about 1 minute until bubbling but not browned. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook the mixture, whisking frequently, until it thickens to a creamy consistency, approximately 5-7 minutes.

        Season the Sauce: Stir in the garlic powder, onion powder, mustard powder (if using), salt, and black pepper. Remove the saucepan from heat and fold in the shredded cheddar cheese and grated Parmesan cheese. Stir until the cheeses have completely melted and the sauce is smooth and creamy.

          Combine Ingredients: Add the drained macaroni and sautéed spinach to the cheese sauce. Gently mix everything together until the pasta and spinach are evenly coated in the rich cheese sauce. Taste and adjust the seasoning if necessary.

            Prepare for Baking: Preheat your oven to 350°F (175°C). If using breadcrumbs for a topping, mix them with olive oil in a small bowl until the breadcrumbs are evenly coated.

              Assemble the Dish: Transfer the mac and cheese mixture to a greased baking dish, spreading it out evenly. If you’re adding breadcrumbs, sprinkle the mixture evenly over the top for a delightful crunch.

                Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and crispy and the cheese is bubbly.

                  Serve: Once baked, allow the dish to cool for a few minutes before serving. For a finishing touch, garnish with additional grated cheese or a sprinkle of fresh herbs for color and flavor!

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6