Here’s the how-to:
Melt a little butter in a large skillet.
Saute very finely chopped onions. You don’t want big chunks of onions in your Mac n’ Cheese (& neither do your kids).
Whisk in flour. Don’t worry about the lumps… those will disappear as you cook the sauce.
Pour in milk. I used a combination of whole milk and 2%. You can’t cut down on the milk-fat too much or your sauce will not be so creamy.
Let it bubble away for a few minutes, whisking the whole time to get rid of any lumps. It should thicken up pretty nicely.
Add some Kosher salt…
and a good dose of freshly ground pepper too.
Now for the spinach. Pile spinach leaves on top of each other and slice them into thin strips. This will give you the added bonus of spinach without having to manage big clumps.
A couple of good stirs and the spinach is already wilted and incorporated.
Add 2 cups of desired cheese combination- I used Sharp White Cheddar, Smoked Gouda and Goat Cheese.
Stir in the cheese and it pretty much melts instantly.
Add cooked elbow pasta.
Stir it in there. Take a little taste and add more salt or pepper, if desired. Otherwise, it’s done!
Dish it out and eat it up!
I found this to be a great, family-friendly dinner in my house. You can always leave out the spinach, but my kiddo ate it up and loved it in his Mac & Cheese. I also used some cheeses that kids should be okay with… since my son wouldn’t let me use Swiss or Provolone or any other stinky cheeses. Any combination of your favorite cheeses should work just fine (as long as they’re not a low fat variety- those don’t melt very well at all). Loved this delicious, decadent Macaroni & Cheese recipe, and I think other cheese-lovers out there will like it too 🙂
