Mac and cheese with spinach is a delicious and nutritious twist on the classic comfort food. This recipe combines creamy, cheesy macaroni with the added health benefits of spinach. Add ham for extra protein! It has the best crispy panko breadcrumb topping!
Bring a large pot of salted water to a boil. Add pasta. Reduce heat to maintain a gentle boil and cook pasta until al dente, or until the pasta is still a little bit chewy. The pasta will get softer as it bakes.
Melt butter in a saucepan over medium heat. Add the flour and continue cooking and whisking until it forms a paste. Add mustard powder, garlic powder, and salt. Whisk.
Gradually add half and half while whisking the flour mixture. Bring to a gentle boil and cook until the mixture is thickened. Add cream cheese. Whisk until combined.
Add grated cheese and whisk until smooth.
Remove from the heat and add macaroni, chopped spinach, and diced ham. Stir to coat.
Pour in a greased 3 quart dish.
To Make the Crumb Topping
Melt butter in the microwave. Add panko bread crumbs, parmesan cheese, and Italian seasoning. Stir to coat. Sprinkle evenly over the mac and cheese.
Bake at 375 degrees for 20 minutes.
Notes
Variations:
Add broccoli, asparagus, or other veggies instead of spinach.
Use different kinds of cheese.
Add grilled chicken or bacon instead of diced ham.
Other types of pasta are fun to use.
Storage:
Refrigerator: Store leftover mac and cheese in the refrigerator for up to 4 days.
Freezer: Freeze mac and cheese in and airtight container for up to 2 months. The mac and cheese can be assembled, frozen, and then baked later. Or, freeze leftovers.
Reheat: Microwave individual portions until heated through. Or, bake mac and cheese until warmed through.