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Creamy mac n’ cheese packed with hidden veggies!
1. Preheat the oven to 350 F.
2. In a large pot of salted boiling water, cook the macaroni until just shy of al dente (should be about 6 minutes but refer to your package instructions and cook for just shy of al dente according to them). Before draining pasta, remove ½ cup of boiling water for the spinach. Set that aside, then drain and rinse pasta with cold water. Set aside.
3. In a small pan over medium-low heat, melt the 2 tablespoons of butter and then add the onions and jalapeno. Let them gently cook over medium-low heat for 7-10 minutes. Remove from heat and set aside.
4. In the jar of a blender, add the 6 cups of spinach and the 1/2 cup of hot water from the pasta. You probably will need to use a spoon to push the spinach down. Blend to a fine, bright green puree. Set this aside.
5. In the pot that you used to cook the pasta, melt the 1/2 cup of butter over low heat. Then add the flour into the melted butter. Stir until smooth and cook over low heat about 1 minute.
6. Add the milk and stir until very smooth. Simmer about 1-2 minutes until slightly thickened.
7. Add the cheeses and stir and stir until melted, very smooth and thickened.
8. Add the spinach puree and stir until smooth. Season to taste with kosher salt.
9. Pour the pasta into the pot of sauce, and add the onions and jalapeno and toss until everything is well combined.
10. Pour the macaroni into a 9x13x2” baking dish. Bake for 30 minutes until golden around the edges. Serve hot!
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!