Creamed Spinach Mac & Cheese
Creamed spinach mac and cheese is the easiest way to convince your picky eaters to eat more greens! This dish is perfect for busy nights.
Equipment
- large skillet
- pot for boiling pasta
Ingredients
- 1 lb penne pasta
- 2 10 oz pkg frozen spinach, thawed
- 1 23 oz can condensed cream of mushroom soup
- 8 oz cream cheese, softened
- 10 oz shredded mozzarella cheese
- 2 ⅓ cups milk whole milk recommended
- freshly ground black pepper to taste
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon freshly ground nutmeg
- ½ cup grated parmesan cheese
Instructions
- Spread the thawed spinach between a couple layers of paper towels, press to squeeze out excess liquid, and then roughly chop. Set aside.
- Cook the pasta according to package instructions until al dente. Drain, and set aside.
- Add both the soup and milk to a large skillet set over medium low heat. Once the mixture's warm, add the cream cheese and mozzarella. Continue cooking, stirring often, until the mixture's smooth and everything's evenly incorporated.
- Add the spinach, seasonings, pasta, and parmesan cheese to the skillet. Stir everything together until evenly combined.
- Serve warm, and enjoy!
Notes
Don't worry if at first the sauce appears to thin, because it will 100% thicken up as the pasta cools. Make sure to squeeze the excess water from the thawed spinach. If you don't, the pasta could be kind of watery instead of creamy and thick. I highly recommend using whole milk or even half and half for best results. Don't use skim milk.
Nutrition
Serving: 1servingCalories: 445kcalCarbohydrates: 45gProtein: 22gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 865mgPotassium: 530mgFiber: 3gSugar: 5gVitamin A: 7280IUVitamin C: 3mgCalcium: 365mgIron: 2mg
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