Imagine a dish that combines the ultimate comfort food with a fresh, vibrant side that'll make your taste buds dance! This Baked Mac and Cheese with Spinach Salad isn't just another ordinary meal – it's a culinary experience that transforms the classic mac and cheese into a gourmet delight. Whether you're looking to impress dinner guests or satisfy a serious comfort food craving, this recipe promises a perfect balance of creamy, cheesy goodness and crisp, refreshing greens that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 3 cups shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
- 4 cups fresh spinach
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your baked mac and cheese cooks evenly and gets a nice golden top.
- Bring a large pot of salted water to a boil. Once boiling, add the 1 pound of elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the macaroni and set aside.
- In a large saucepan over medium heat, melt 4 tablespoons of butter. Once melted, add 1/4 cup of all-purpose flour to the pan, whisking continuously for about 2 minutes until it forms a roux and turns a light golden color.
- Gradually pour in 3 cups of milk while whisking constantly to avoid lumps. Continue to cook and stir until the mixture thickens and comes to a gentle simmer, about 5-7 minutes.
- Once the sauce has thickened, reduce the heat to low and stir in 3 cups of shredded cheddar cheese until melted and smooth. Season the cheese sauce with salt, pepper, and 1 tablespoon of Dijon mustard for added flavor.
- Add the cooked elbow macaroni to the cheese sauce, stirring until the pasta is fully coated. Transfer the macaroni and cheese mixture into a greased 9x13 inch baking dish.
- For a crispy topping, you can optionally sprinkle some extra shredded cheddar cheese or breadcrumbs on top of the mac and cheese before baking.
- Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.
- While the mac and cheese is baking, prepare the spinach salad. In a large bowl, combine 4 cups of fresh spinach with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Toss gently to coat the spinach evenly.
- Once the baked mac and cheese is done, remove it from the oven and let it cool for a few minutes before serving.
- Serve the baked mac and cheese hot alongside the fresh spinach salad for a delicious and balanced meal.
Tips
- Cheese Matters: Use freshly shredded cheddar for the smoothest, most flavorful sauce. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
- Roux Technique: When making the cheese sauce, take your time with the roux. Cooking the flour and butter together eliminates the raw flour taste and creates a perfect base for your sauce.
- Prevent Dry Mac and Cheese: If your mac and cheese seems too thick, add a splash of milk before baking to keep it creamy.
- Salad Tip: Dress the spinach salad just before serving to keep the leaves crisp and fresh.
- Make-Ahead Friendly: You can prepare the mac and cheese up to the baking stage and refrigerate for up to 24 hours. Just add a few extra minutes to the baking time.
- Crispy Top Secret: For an extra-crispy top, broil the mac and cheese for 2-3 minutes at the end of baking, watching carefully to prevent burning.
- Serving Suggestion: Let the mac and cheese rest for 5-10 minutes after baking to set up and make serving easier.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 22g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 85mg
