CHICKEN AND SPINACH MAC AND CHEESE
Steps:
- Bring a pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions. Drain and set aside.
- Meanwhile, place the chicken skin in a large nonstick saute pan over medium heat, being careful to keep the skin as flat as possible. Cook, flipping over halfway, for about 2 minutes, until the skin is crisp and the fat has rendered out. Remove the skin from the pan and place on a paper towel-lined plate.
- Melt 1 tablespoon of the butter in the same pan over medium-high heat. Add the spinach and wilt for 1 minute, stirring occasionally. Remove the spinach from the pan and set aside.
- To the same pan, add the remaining 3 tablespoons of butter and melt over medium-high heat. Add the flour and cook, whisking continuously, until the mixture is free of any lumps and light tan in color, about 1 minute. Lower the heat to medium, slowly pour in the milk, whisking constantly, and cook until the mixture is slightly thickened, about 2 minutes. Add the cheese, whisking to combine, and cook until it is melted and the sauce is smooth. Reduce the heat to low and whisk in the chicken stock, lemon juice, yellow mustard and hot sauce. Season the sauce with salt and pepper.
- Add the drained pasta, wilted spinach and pulled chicken to the sauce. Stir to combine. Crumble the crispy chicken skin on top and serve immediately.
SPINACH MACARONI AND CHEESE
Make and share this Spinach Macaroni and Cheese recipe from Food.com.
Provided by Lori Mama
Categories Macaroni And Cheese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425.
- In medium sized pot, over medium heat, melt butter.
- Add the flour and cook for 3 minutes.
- Pour in the hot milk and cook until thickened.
- Add the spinach, cheese, seasonings, horseradish and mustard.
- Mix well.
- Combine with the cooked pasta.
- Place in a greased cassarole dish.
- Bake in oven for 15 minutes or until bubbling.
SPINACH MAC 'N' CHEESE
Your favourite comfort food revamped with fewer calories and more veggies. This vegetarian mac 'n' cheese with spinach and tomatoes is an easy meal for two
Provided by Sara Buenfeld
Categories Dinner, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Cook the pasta following pack instructions. Meanwhile, heat the oil in a medium non-stick pan. Add the leeks, stir well, then cover and cook for about 6 mins or until softened.
- Put the flour and mustard powder in a small bowl and gradually whisk in the milk. Pour into the pan with the leeks and stir with a wooden spoon until thickened. Continue stirring over a low heat while the pasta cooks. It will seem thick but will be diluted later.
- Drain the pasta, reserving the cooking water, then stir the paste into the sauce. Add the spinach and 1-11/2 ladlefuls of the water to make a spoonable sauce, then stir over the heat until the spinach has wilted. Stir in most of the cheese and taste for seasoning.
- Heat the grill. Tip the pasta mixture into a casserole dish, arrange the tomatoes over the top and scatter over the remaining cheese. Grill for 5-10 mins or until bubbling and golden.
Nutrition Facts : Calories 482 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
SPINACH-BACON MAC & CHEESE RECIPE
Take mealtime to the next level with this Spinach-Bacon Mac & Cheese Recipe. This smoky Spinach-Bacon Mac & Cheese Recipe is packed with flavor.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
- Meanwhile, cook and stir bacon in large saucepan until crisp. Use slotted spoon to remove bacon from pan, reserving drippings in pan. Add flour to drippings; cook and stir 1 min. or until bubbly. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 3 to 5 min. or until thickened.
- Add 1 cup cheddar and Parmesan to saucepan; cook and stir 2 to 3 min. or until melted. Add pasta mixture and bacon; mix well.
- Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheddar. Bake 20 min. or until heated through.
Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 50 mg, Sodium 480 mg, Carbohydrate 33 g, Fiber 4 g, Sugar 5 g, Protein 21 g
SPINACH ARTICHOKE MAC & CHEESE RECIPE BY TASTY
Here's what you need: butter, garlic, spinach, artichoke heart, milk, kosher salt, black pepper, elbow macaroni, shredded cheddar cheese, shredded mozzarella cheese
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F (230°C).
- In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
- Slowly add the milk, salt, and pepper. Stir until milk is boiling.
- Add the macaroni, cooking until the milk coats the macaroni like a glaze.
- Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
- Sprinkle the remaining mozzarella on top.
- Bake for 7 minutes, until cheese is bubbly and golden brown.
- Enjoy!
Nutrition Facts : Calories 1229 calories, Carbohydrate 114 grams, Fat 57 grams, Fiber 7 grams, Protein 65 grams, Sugar 18 grams
GREEN MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: fresh spinach, fresh parsley, milk, water, salt, elbow macaroni, butter, flour, garlic powder, onion powder, paprika, pepper, salt, white cheddar cheese, mozzarella cheese
Provided by Pierce Abernathy
Categories Dinner
Yield 12 servings
Number Of Ingredients 15
Steps:
- In a food processor, combine the spinach, parsley, and ½ cup (120 ml) milk, and process until evenly mixed.
- In a large pot, bring water and 1 tbsp salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
- In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
- Add 2 cups (470 ml) milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
- Add in the cheddar cheese and mix until well incorporated.
- Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
- Mix in the pasta and pour into a casserole dish.
- Top the macaroni with mozzarella and broil for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 1 gram, Protein 18 grams, Sugar 3 grams
SPINACH MAC AND CHEESE
Add a bit of green goodness to basic mac and cheese with fresh spinach, stirred into the sauce until just wilted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter over medium. Add onion and cook until translucent, 6 minutes. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add 2 cups milk. Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth; season with salt and pepper. Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes.
- Add spinach and cook, stirring constantly, until wilted, about 3 minutes. Add cheese and stir until melted, about 2 minutes. Add cooked macaroni and stir to combine. Serve immediately.
Nutrition Facts : Calories 511 g, Fat 20 g, Fiber 5 g, Protein 24 g
SPINACH POWER PESTO MACARONI AND CHEESE
Another take on our beloved macaroni and cheese!
Provided by Phoebe
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
- 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. Add baby spinach to the pot in the last minute of cooking; drain.
- Melt 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until translucent, about 3 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute. Whisk 2 tablespoons pesto, flour, black pepper, and salt into onion mixture until smooth; whisk milk in gradually. Cook and stir milk mixture until slightly thickened, about 2 minutes; stir in 1 1/2 cups Cheddar cheese, 1/2 cup Parmesan cheese, and 1/2 cup Asiago cheese; remove saucepan from heat and stir until cheeses are melted, about 1 minute.
- Stir cheese mixture into macaroni mixture; pour into prepared casserole dish. Cover dish with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove casserole from oven; increase oven temperature to 450 degrees F (230 degrees C).
- Melt remaining 1 tablespoon butter in a small saucepan; stir in remaining 2 tablespoons pesto, 1/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, 1/4 cup Asiago cheese, and bread cubes. Remove casserole dish from oven, uncover, and top with bread mixture.
- Bake casserole with topping in the preheated oven, uncovered, until bubbly and golden, about 10 minutes.
Nutrition Facts : Calories 778.2 calories, Carbohydrate 54.8 g, Cholesterol 120.7 mg, Fat 45.8 g, Fiber 6.2 g, Protein 39.5 g, SaturatedFat 25.8 g, Sodium 1348.1 mg, Sugar 8 g
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- HEAT OVEN TO 400F/204C. Line 2 quart casserole with parchment paper (for easy cleanup) or spray casserole dish with oil.
- BOIL MACARONI AND SPINACH: Bring salted water to a boil in a large saucepan and add macaroni. Cook as per package directions. 3 minutes before macaroni is cooked, add frozen or fresh chopped spinach. This will slow the boil, so increase heat to medium high to finish cooking pasta to al dente which is what you want. Drain in colander and set aside.
- MAKE CHEESE SAUCE: Heat butter in saucepan on medium heat. Add flour and whisk to blend. Cook for 2 minutes. Add milk. Whisk to blend. Add salt and mustard (if using). Cook for about 5-7 minutes until thickened. Turn off heat. Mix in 2 1/2 cups (~280g) cheese, reserving remaining 1/2 cup (56g) of cheddar for topping.
- COMBINE SAUCE AND MACARONI: Add cooked macaroni and spinach to cheese sauce. Mix to combine well. Transfer to 2 quart casserole. Sprinkle remaining 1/2 cup shredded cheese casserole.
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