Quick Spinach Mac and Cheese

Finding a crowd-pleasing dinner that’s both comforting and somewhat nutritious can feel like an impossible task. Between picky eaters who turn their nose up at anything green, and the daily rush to get food on the table before evening activities, it’s tempting to fall back on the same basic mac and cheese recipe night after night.

That’s why this spinach mac and cheese has become my family’s favorite compromise – it’s got all the creamy, cheesy goodness kids love, while sneaking in some greens that make parents feel better about serving it. Plus, it comes together in about the same time as the boxed stuff, making it perfect for those busy weeknight dinners.

What Kind of Cheese Should I Use?

The cheese blend in this recipe creates the perfect balance of flavor and meltability for your mac and cheese. Fontina is the star here, with its smooth, creamy texture and mild nutty taste that melts like a dream. While the recipe calls for white cheddar, you could swap in regular sharp cheddar if that’s what you have on hand – both will give you that classic mac and cheese tang. For the parmesan, stick with freshly grated rather than the pre-grated stuff in shakers, as fresh parmesan melts better and adds a deeper savory note. If you can’t find fontina, you could substitute Gruyere or Havarti, which have similar melting properties and mild flavors.

Options for Substitutions

This creamy mac and cheese recipe is pretty adaptable – here’s what you can switch up:

• Pasta: Any short pasta works great here – try shells, penne, rotini, or even bow ties. Just make sure to cook them al dente since they’ll continue cooking in the sauce.
• Cheese blend: While the fontina-cheddar-parmesan combo is really nice, you can play around with different cheese combinations. Try gruyere, gouda, or regular yellow cheddar. Just keep the proportions similar and make sure to use mostly good melting cheeses.
• Spinach: Fresh spinach can be swapped with frozen spinach (thawed and squeezed dry) – use about 6 ounces. You could also try kale or Swiss chard, just cook them a bit longer until tender.
• Milk: Whole milk works best, but 2% is fine too. For extra richness, you can use half-and-half for part of the milk. Plant-based milks might make the sauce less creamy.
• Topping: Crispy onions and breadcrumbs are interchangeable here. You can also use crushed crackers, crushed potato chips, or panko breadcrumbs for that nice crunchy top.
• Nutmeg: If you’re not a fan of nutmeg or don’t have it, you can leave it out or add a pinch of cayenne pepper instead for a different kick.

Watch Out for These Mistakes While Cooking

The biggest challenge when making mac and cheese is achieving that perfectly smooth cheese sauce – to avoid a grainy or separated sauce, remove your pot from heat before adding the cheese and stir it in gradually, letting each handful melt completely before adding more. A common error is overcooking the pasta before it goes into the cheese sauce; since it will continue cooking in the sauce, aim for slightly firmer than al dente to prevent mushy noodles in your final dish. When incorporating the spinach, don’t add it too early – wait until your cheese sauce is almost done, then fold in the fresh spinach just until it wilts, which helps maintain its bright flavor and prevents it from becoming too stringy or waterlogged. For the creamiest results, make sure your milk is at room temperature before adding it to the roux, and whisk constantly while the sauce thickens to prevent lumps from forming.

What to Serve With Spinach Mac and Cheese?

This rich and creamy mac and cheese is a meal in itself, but it pairs really well with some simple sides to balance out the richness. A fresh garden salad with cherry tomatoes and a light vinaigrette dressing helps cut through the creaminess and adds a nice pop of color to your plate. If you’re craving some protein, grilled chicken breast or crispy bacon bits make excellent additions. For a veggie option that isn’t salad, try some roasted broccoli or garlic-roasted Brussels sprouts – they’re both great at soaking up any extra cheese sauce on your plate!

Storage Instructions

Keep: This spinach mac and cheese stays good in the fridge for up to 4 days when stored in an airtight container. The pasta might absorb some of the sauce as it sits, but it’s still super tasty! It’s perfect for making on Sunday and enjoying throughout the week.

Freeze: If you want to save some for later, portion the mac and cheese into freezer-safe containers and freeze for up to 3 months. Just skip adding the crispy onion topping until you’re ready to serve – this keeps them nice and crunchy!

Reheat: When reheating, add a splash of milk and stir well to bring back the creamy texture. Warm it up in the microwave in 30-second intervals, stirring between each, or on the stovetop over medium-low heat. If you’re reheating from frozen, thaw overnight in the fridge first for best results.

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 95-105 g
• Fat: 120-135 g
• Carbohydrates: 220-250 g

Ingredients

For the pasta:

• 16 oz short pasta (such as elbow macaroni or cavatappi)

For the cheese sauce:

• 2 oz parmesan cheese (Parmigiano-Reggiano is recommended for better flavor)
• 3 garlic cloves (freshly minced for best flavor)
• 1/4 tsp salt
• 1 sweet onion (finely chopped)
• 12 oz fontina cheese (freshly grated for a smoother sauce)
• 6 oz white cheddar cheese
• 1/4 tsp ground nutmeg
• 1/8 tsp pepper
• 4 tbsp all-purpose flour (I always use King Arthur all-purpose flour)
• 12 oz baby spinach
• 4 tbsp unsalted butter (I like Kerrygold unsalted butter for this)
• 2 1/2 cups milk

For the topping:

• 1/2 cup crispy onions (or panko breadcrumbs for a crunchy topping)

Step 1: Preheat and Prepare

Preheat your oven to 350 degrees F.

Heat a large oven-safe pot over medium-low heat and add a generous amount of butter.

Once the butter has melted, stir in the chopped onion and minced garlic, seasoning with a pinch of salt and pepper.

Cook, stirring often, until the onions have softened and turned translucent.

Step 2: Cook the Pasta

Simultaneously, or beforehand, cook your pasta in a separate pot of boiling water according to the package instructions until al dente.

Drain the pasta and give it a quick spritz of olive oil to prevent sticking while you prepare the other ingredients.

Step 3: Create the Roux and Sauce

Once the onions have softened, stir in the flour to create a roux.

Cook this mixture for 2 to 3 minutes until it becomes golden in color and emits a nutty aroma.

Gradually stream in the milk while stirring constantly to form a creamy sauce.

Allow the sauce to thicken slightly and then stir in a pinch of nutmeg for flavor.

Step 4: Add Spinach and Cheese

Add the spinach to the pot.

It might look like a lot, but don’t worry—it will quickly cook down.

Stir continuously until the spinach is wilted and well incorporated into the sauce.

Then, add almost all of the grated cheese to the pot, reserving a small portion for later, and stir it into the mixture until melted and smooth.

Step 5: Combine Pasta and Bake

Add the cooked pasta to the pot, and toss it thoroughly with the cheese sauce and spinach until everything is well combined.

Spread the mixture evenly in the pot and top with the reserved grated cheese.

Step 6: Top and Bake

Sprinkle crispy onions on top of the cheese-covered pasta for extra crunch.

Transfer the oven-safe pot into your preheated oven and bake for 30 to 35 minutes, or until the dish is golden on top and bubbly around the edges.

Once done, remove from the oven and let it cool slightly before serving.

Enjoy your cheesy, delicious creation!