It is no secret that my kids are obsessed with pasta. Mac and cheese to be exact, but they do not discriminate when it comes to pasta. They will eat it anyway, shape or form. I have tried to make it a bit more nutritious like when I add cauliflower to the boxed kind but decided to push the envelope this week and try homemade spinach mac n’ cheese.
Success! 1 out 2 enjoyed it thoroughly. A great way to add some iron and pump up plain mac and cheese. I will continue to try and push this on the big girl who refuses to eat anything that doesn’t look “normal” to her. Meaning, if there is a hint of any veggie, greens, tomatoes – whatever – she refuses. We’ll get her eventually.
Homemade Spinach Mac and Cheese
- 4 Tablespoons Butter
- 2 Tablespoons All Purpose Flour
- 1 cup of Milk
- 10 Slices of White American Cheese
- 1 lb Pasta – Shells, Penne, Any kind you’d like
- 1/2 bag Spinach, steamed & chopped
Bring a large pot of salted water to boil. Add pasta and cook till al dente.
In a medium-sized pot, add about 1/4 cup of water to boil and add spinach. Steam for about 4 minutes and set aside.
In a medium sized sauce pan, melt butter over medium heat. Once melted, add flour and whisk until it turns golden brown. Add milk slowly and continue to whisk until the milk and roux is combined and begins to thicken. You may need to add an extra 1/2 cup of milk if it gets too thick. Add cheese and continue to whisk until it’s the perfect, thick and creamy consistency.
Now that the spinach has cooled, roughly chop and add to cheese sauce. Drain pasta and put in a serving dish. Add spinach cheese sauce and mix till every piece of pasta is covered in that ooey gooey sauce. Season with more salt if needed and serve!
Boom … Popeye-ified Mac n’ Cheese!