Ingredients
Scale
- 1 pound elbow macaroni
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg
- Freshly ground black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 4 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- Mustard powder (optional)
- 1/2 cup panko breadcrumbs (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook elbow macaroni in salted boiling water until al dente; drain.
- In the same pot, melt butter over medium heat. Add onion and garlic, cooking until softened. Stir in flour; cook until golden brown.
- Gradually whisk in milk and cream until thickened (about 5-7 minutes). Season with nutmeg and pepper.
- Stir in spinach and cheeses until melted. Combine with cooked macaroni.
- Transfer to prepared baking dish; top with optional panko breadcrumbs if desired. Bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 75mg