Name: Loaded Mac and Cheese With Spinach
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Southern/BBQ
Ingredients: 1/2 pound elbow macaroni, dry; 1/2 cup Marzetti® Garlic & Butter Croutons for topping; 6 tablespoons unsalted butter; 1/4 cup shallot or onion, finely diced; 4 tablespoons all-purpose flour; 3 cups warm whole milk; 2 1/2 cups grated Cheddar cheese or combination of Cheddar and Gruyère; 1 1/2 teaspoons ground mustard; Dash of hot sauce, if desired; 1 (16 ounce) frozen spinach, thawed and water squeezed out or 2 tightly packed cups fresh spinach; Salt and pepper

Step 1:

Preheat oven to 350°F. Bring a large pot of water to a boil. When it comes to a boil, salt water. Bring back to a boil and drop in pasta. Cook until al dente. Drain. Transfer to a large bowl and set aside.

Step 2:

Place croutons in a food processor and pulse a few times until they form breadcrumbs.

Step 3:

Make the roux: In a saucepan, melt 4 tablespoons butter over medium heat. Add onion/shallot and cook until soft and translucent, about 5 minutes. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes.

Step 4:

Whisking constantly, slowly pour milk into roux. Continue to whisk constantly over medium heat until sauce has thickened and coats the back of a wooden spoon, about 7 to 10 minutes (if it gets too thick, add a little more milk). Take off heat and add cheese, a handful at a time. Stir to incorporate. Add ground mustard. Add a dash of hot sauce if you like.

Step 5:

Pour sauce over pasta, add spinach and stir to combine. Season with salt and pepper. Transfer mixture to a casserole/baking dish, 10 inches in diameter.

Step 6:

Melt 2 tablespoons butter in a skillet over medium heat. Add bread crumbs and sauté 2 to 3 minutes until golden brown. Scatter breadcrumbs all over the top. Bake 20 to 25 minutes or until hot and bubbling.

Loaded Mac and Cheese With Spinach

Ingredients