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Creamed Spinach Mac and Cheese

Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Servings: 8
Author: Angela


  • 12 oz fresh baby spinach
  • 4 tbsp unsalted butter
  • ¼ tsp freshly ground nutmeg
  • 1 lb short cut pasta cooked according to package directions
  • 1 sweet onion diced
  • 12 oz fontina cheese freshly grated
  • 3 garlic cloves minced
  • 2 ½ cups milk
  • pinch of salt and pepper
  • 4 tbsp flour
  • 2 oz parmesan cheese freshly grated
  • 6 oz white cheddar freshly grated
  • ½ cup crispy onions or breadcrumbs for topping


  • Preheat the oven to 350°F. Heat a large oven-safe pot over medium-low-heat and add the butter.
  • Stir in the garlic and onion with a pinch of pepper and salt. Cook, stirring frequently, until the onions have softened.
  • You could even cook the pasta from a different pot. It is possible to cook it too - just be certain that you give it a quick spritz of olive oil so that it does not stick together. Toss all of the grated cheese together.
  • Stir the flour to the onions to make a roux. Cook for 2-3 minutes, till it becomes golden-colour and begins to smell nutty.
  • Gradually stream in the milk while stirring continuously. The mixture will start to come together and thicken.
  • Add spinach, it'll appear overwhelming at first, but it is going to quickly cook ! Stir until it cooks down and softens.
  • When the spinach cooks down, stir in virtually all the cheese (reserve a little for topping) along with the pasta. Toss it together over and over until it's combined.
  • Top with the remaining grated cheese. Top with crispy onions. Bake for 35-30 minutes, till golden and bubbly.
  • Serve and enjoy!