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Macaroni, Spinach, And Cheese

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Ingredients

Adjust Servings:
12 ounces spinach, trimmed and washed well
4 tablespoons unsalted butter or 4 tablespoons margarine
1 large yellow onion, minced
6 ounces thinly sliced mushrooms (about 2 cups)
2 cloves garlic, minced
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon basil, crumbled
1/2 teaspoon tarragon, crumbled
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup parmesan cheese, grated
2 teaspoons dijon mustard or 2 teaspoons spicy brown mustard
1/2 cup elbow macaroni, cooked

Nutritional information

460.2
Calories
256 g
Calories From Fat
28.4 g
Total Fat
17.5 g
Saturated Fat
90 mg
Cholesterol
695.5 mg
Sodium
31.3 g
Carbs
3.8 g
Dietary Fiber
3.5 g
Sugars
22.6 g
Protein
399g
Serving Size

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Macaroni, Spinach, And Cheese

Features:
    Cuisine:

    I have not made this as an OAMC meal... but that is probably because DH can't keep his hands off it long enough for it to reach the freezer, lol. I want to try this with meat in it next time to make it a one-dish dinner because my only complaint is its a little complicated as just a side! My parents both love it too!

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Macaroni, Spinach, and Cheese Casserole (OAMC), This is a make ahead meal that you can eat now or hold in the freezer for up to 2 months I have included reheating directions!, I have not made this as an OAMC meal but that is probably because DH can’t keep his hands off it long enough for it to reach the freezer, lol I want to try this with meat in it next time to make it a one-dish dinner because my only complaint is its a little complicated as just a side! My parents both love it too!, I thought this was great, I also added some chicken sausage to it for a little added protein


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    Steps

    1
    Done

    Place Spinach in a Large Saucepan, Cover and Cook Over Moderate Heat Until Wilted About 3-4 Minutes.

    2
    Done

    Drain, Cool and Coarsley Chop Melt 1 Tbs of the Butter in a Heavy Skillet Over Moderate High Heat.

    3
    Done

    Add the Onion and Stir Until Slightly Soft, About 2 Minutes.

    4
    Done

    Add the Mushrooms, Garlic, Thyme, Basil, and Tarragon.

    5
    Done

    Cook Over Moderate Heat, Stirring Occasionally, Until the Liquid Evaporates-About 5 Minutes.

    6
    Done

    Set Aside to Cool Melt the Remaining 3 Tbs of Butter in a Small Sauce Pan Over Moderate Heat.

    7
    Done

    Blend in the Flour and Stir For 2 Minutes.

    8
    Done

    Add the Milk and Bring to a Simmer, Stirring Constantly.

    9
    Done

    Reduce the Heat to Low and Stir Constantly For 5 Minutes Until Thickened and Smooth.

    10
    Done

    Remove from the Heat and Stir in the Salt, Pepper, 1/4 Cup of the Parmesan Cheese, and the Mustard.

    11
    Done

    Mix 1 Cup of Sauce With the Macaroni.

    12
    Done

    Distribute the Macaroni Equally Among 4 Greased 1 1/2 Cup Ramekins That Can Be Reheated in a Conventional or Microwave Oven.

    13
    Done

    Stir 1/2 Cup Sauce Into the Mushroom Mixture; Then Add the Reserved Spinach and the Ricotta.

    14
    Done

    Spoon the Mix Ove the Macaroni and Cover With the Remaining Parmesan Cheese.

    15
    Done

    Serve Now or Freeze and Reheat in 400f Oven.

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    Ava Thompson

    Dessert diva known for crafting sweet treats that are as beautiful as they are delicious.

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