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“I received a new cookbook last week and three recipes immediately jumped out at me "to try first." The book is "Easy Pasta" published by Ryland, Peters and Small. This recipe is a nice, healthier version of macaroni and cheese -- from scratch! Easy to make, this dish will make a nice supper. You can use either fresh or frozen spinach in this recipe, but either one must be thoroughly drained.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees F. Have ready an 8 x 12-inch ovenproof baking dish.
  2. Cook the macaroni according to package directions.
  3. Meanwhile, melt the butter in a saucepan, remove from the heat and mix in the flour to make a roux. Return to low heat and slowly pour in the milk, stirring constantly. Bring to a boil and cook for 1 minute, stirring frequently.
  4. Drain the macaroni and add to the sauce along with the spinach, seasoning and half the Parmesan. Mix well. Pour the mixture into the ovenproof baking dish and scatter the remaining Parmesan on top.
  5. Bake for 15 minutes, until golden.

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