Go Back
Homemade Spinach Macaroni and Cheese photo
Print Recipe Save it for later

Spinach Macaroni and Cheese

Creamy macaroni and cheese made with spinach and a blend of cheddar, smoked gouda, and goat cheese.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 3 tablespoons unsalted butter
  • 1/2 cup sweet onion finely minced
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups 2% milk
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 4 cups fresh spinach leaves cut into 1/2-inch strips (about 4.5 ounces)
  • 1 cup sharp white cheddar cheese shredded
  • 2/3 cup smoked gouda shredded
  • 1/3 cup goat cheese crumbled
  • 3/4 pound elbow macaroni cooked according to package instructions

Instructions

  • Bring a pot of salted water to a boil and cook the elbow macaroni according to package directions; drain and set aside.
  • In a large saucepan over medium heat, melt the butter. Add the finely minced onion and sauté until softened, about 5 minutes.
  • Whisk in the flour and cook until the mixture is golden and bubbly, about 1 to 2 minutes.
  • Slowly whisk in the whole milk, then the 2% milk. Increase heat to medium-high and bring to a simmer, whisking constantly, until the sauce is smooth and thickened, about 10 to 12 minutes.
  • Season the sauce with kosher salt and freshly ground black pepper to taste.
  • Add the chopped spinach to the sauce and stir until wilted, about 1 to 2 minutes.
  • Stir in the shredded cheddar, shredded smoked gouda, and crumbled goat cheese until fully melted and the sauce is smooth.
  • Add the cooked macaroni to the cheese sauce and stir until evenly coated. Taste and adjust salt and pepper if needed, then serve immediately.

Equipment

  • Saucepan
  • Whisk
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Colander

Notes

  • Stack spinach leaves and slice into 1/2-inch strips for uniform pieces.
  • Use any combination of full-fat cheeses for about 2 cups total for best texture.