Spinach Macaroni and Cheese

Spinach Macaroni and Cheese is a creamy, comforting twist on classic mac and cheese. Tender pasta is coated in a rich, cheesy sauce with fresh spinach folded in for extra flavor, color, and nutrition—perfect for an easy weeknight meal or a family-friendly side dish.

Why You’ll Love This Recipe

This recipe is everything you love about classic mac and cheese but with a healthy boost of spinach. It’s creamy, cheesy, and comes together in under an hour. The spinach adds a pop of color and a mild earthy flavor that pairs perfectly with the sharp cheese sauce. Even picky eaters will ask for seconds!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 ounces elbow macaroni or pasta of choice
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon garlic powder (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups fresh baby spinach, roughly chopped

Directions

1. Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In the same pot or a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, to make a roux.
3. Gradually whisk in the milk until smooth. Continue cooking, whisking often, until the sauce thickens and starts to bubble, about 5–7 minutes.
4. Remove from heat and stir in the shredded cheddar, Parmesan, garlic powder (if using), salt, and pepper until the cheese is fully melted and the sauce is smooth.
5. Stir in the chopped spinach until wilted. Add the cooked pasta and mix until evenly coated.
6. Serve warm, garnished with extra cheese if desired.

Servings and timing

Makes about 4 servings as a main dish or 6–8 as a side.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: About 30 minutes

Variations

• Use a mix of cheeses like mozzarella, Gruyère, or pepper jack for different flavors.
• Add cooked bacon or ham for extra protein.
• Use frozen spinach—just thaw and squeeze out excess water first.
• Bake it: Pour into a baking dish, top with breadcrumbs and extra cheese, and bake at 375°F for 15–20 minutes until bubbly and golden.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce if needed. For best texture, stir frequently while reheating.

FAQs

1. Can I use frozen spinach instead of fresh?

Yes! Thaw it completely and squeeze out excess moisture before adding.

2. What pasta works best for mac and cheese?

Elbow macaroni is classic, but shells, cavatappi, or rotini work well too.

3. How do I make it extra creamy?

Use whole milk and good-quality cheese. Don’t overcook the sauce once the cheese is added.

4. Can I make this gluten-free?

Yes—use gluten-free pasta and a 1-to-1 gluten-free flour blend for the roux.

5. Is this good for meal prep?

Absolutely! Make ahead and store in the fridge for easy lunches or dinners.

6. Can I add other veggies?

Sure! Try peas, sautéed mushrooms, or steamed broccoli.

7. How do I keep the cheese sauce smooth?

Remove from heat before adding cheese and stir until just melted.

8. What cheese is best?

A mix of sharp cheddar and Parmesan gives the best flavor and melt.

9. Can I freeze it?

It’s best fresh, but you can freeze portions in airtight containers for up to 2 months.

10. Can I make it lighter?

Use low-fat milk and reduce the cheese slightly, but it won’t be as creamy.

Conclusion

Spinach Macaroni and Cheese is an easy, satisfying dish that sneaks in some greens while keeping all the creamy, cheesy comfort you crave. Perfect as a main meal or a hearty side, this recipe will quickly become a family favorite you’ll want to make again and again!

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