Tuesday, November 8, 2011

Stovetop Spinach Mac and Cheese

I have a lot of love for Mac and Cheese… 

I could eat it everyday. I just can't get enough of the cheesy noodles! It is a good thing there are lots of variations out there. I found this one in a recent Martha Stewart Everyday Food Magazine.

It is creamy and flavorful! Plus the spinach makes it seem healthy, sorta!

Here is what you need,

3 tbsp. butter
½ cup minced yellow onion
1/3 cup all-purpose flour
4 cups whole milk, at room temperature
Coarse salt and fresh cracked black pepper
1 ¾ lbs. of fresh spinach, I used baby but you could use regular and just chop it into ½ inch pieces.
2 cups Gruyere cheese, grated
¾ lb. elbow macaroni, cooked according to package instructions

In a large saucepan, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 6 minutes.
Whisk in the flour and cook, stirring frequently until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add 2 cups of milk, then add the remaining 2 cups of milk, raise heat to medium high and whisk until smooth, season with salt and pepper. Cook whisking constantly, until sauce comes to a boil, 8-10 minutes. Reduce heat to medium low and simmer gently, stirring occasionally, until sauce thickens, 13-15 minutes.

Add the spinach and cook until wilted, about 3 minutes. Add in the cheese and stir until melted, about 2 minutes. Add the cooked macaroni and stir to combine.
Serve right away.

This was a great variation I will be making it again, for sure. It is soooo creamy and rich. They Gruyere is the perfect cheese, it is nutty and salty and melts up perfectly!
A nice side salad and it made a lovely dinner.



Recipe Source: Martha Stewart Everyday Food Magazine


  1. Looks very cremeuse! And I like the idea of spinach in it. Do you think it would work with 2% milk rather than whole?

  2. I think you could use 2%. The whole milk did make it really rich, really good, but really rich!