Spinach and Mushroom Mac and Cheese

Spinach and Mushroom Mac and Cheese

 

 

 

Prep time: 15 Min Cook time: 30 Min Total time: 45 Min - Serves 6

 

 

Ingredients

 

• 1/2 lb. (250 g) elbow macaroni
• 4 oz. (125 g) button or cremini mushrooms, sliced
• 3 cups (3 oz./90 g) baby spinach leaves, chopped
• 8 oz. (250 g) sharp white Cheddar cheese, shredded (about 2 cups)
• 4 oz. (125 g) Gruyère cheese, shredded (about 1 cup)
• 2 cups (16 fl. oz./500 ml) whole milk (allow to sit 30 minutes at room temp.
• 4 Tbs. (2 oz./60 g) unsalted butter
• 1/4 cup (11/2 oz./45 g) all-purpose flour
• Kosher salt and freshly ground pepper
• 2 Tbs. olive oil
• Freshly grated nutmeg
• 1/2 cup (2 oz./60 g) panko

 

Instructions

 

1. Preheat an oven to 375°F.
2. Bring a large pot of generously salted water to a boil over high heat. Add the macaroni and cook according to the package directions. Drain well in a colander, rinse under cold water and drain again. Transfer the pasta to a large bowl. Set aside.
3. Bring a non-stick skillet to medium high heat and add the olive oil. Sauté the mushrooms until browned and tender, then add the spinach leaves until just wilted.
4. Add the spinach and mushrooms to the pasta that was set aside.
5. Use a paper towel to wipe out the pan you just used, then add the butter, and melt. Wisk the flour into the butter and cook for about 2 minutes to cook the flour taste out. Slowly add the milk, whisking constantly until smooth, then allow the sauce to thicken, about 2 minutes. Add the cheeses, and cook over very low heat until cheese has melted, season with salt and pepper. If you need to slightly thin the sauce, do so with 3-4 tbsp of milk.
6. In a prepared casserole dish, spread the pasta and the vegetable cheese mixture, stirring well to combine, sprinkle with the panko crumbs and add some sliced cherry tomatoes to the top (if desired).
7. Bake for 25 minutes until slightly browned on top and the sauce is visibly bubbling at the edges.

 

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Notes:

 

This is so good you will want to make it over and over.

 

All Photographs Copyright Tink's Kitchen and JSGrey