Creamed Spinach Mac and Cheese

Cook pasta in salted water to al dente. Drain, reserving some of the cooking liquid.

Return pasta to the pot over low heat, and add the rest of the ingredients to the noodles. Stir to combine, adding splashes of the cooking water until spinach wilts slightly and sauce comes together.

Taste and add more salt and pepper to your preference. Serve immediately or transfer to a baking dish and bake when ready to eat (see notes). Enjoy!

Note: This can be eaten right away, or made in advance and baked like a traditional mac and cheese for about 20 minutes at 375ºF until hot and bubbly. If baking, add a bit more cooking water and half-and-half—the mixture should be slightly soupy when transferring to a baking dish.