Ingredients
10
10 servings
- •1 teaspoon butter
- •1 (16 ounce) package elbow macaroni
- •3 tablespoons butter
- •3 tablespoons all-purpose flour
- •3 cups milk
- •1 pound frozen chopped spinach, not thawed
- •3 cups grated Cheddar cheese, divided
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Melt 3 tablespoons butter in a saucepan over medium heat while macaroni is cooking. Add flour and whisk until fragrant, 2 to 3 minutes. Pour in a little milk and continue whisking. Pour in remaining milk and add frozen spinach. Cook, whisking constantly, until spinach softens and sauce thickens, about 5 minutes.
- Remove sauce from heat and stir in 2 cups Cheddar cheese; whisk until melted. Season sauce with salt, pepper, and nutmeg.
- Drain macaroni and spread evenly in the prepared baking dish. Cover with cheese sauce. Mix well. Sprinkle remaining 1 cup Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted, about 30 minutes. Turn on the oven's broiler and broil until a golden crust forms on top, about 3 minutes.
Nutritional Facts
Per 10 servings
- Calories: 426
- Carbohydrate: 41g
- Fat: 20g
- Fiber: 3g
- Protein: 21g
- Sugar: 5g
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