Best 2 Mushroom Spinach Mac And Cheese Recipes

Indulge in a culinary masterpiece that harmoniously blends the classic comfort of mac and cheese with a symphony of savory flavors. This Mushroom Spinach Mac and Cheese is an epicurean delight that elevates the ordinary to the extraordinary. The richness of the cheesy sauce, crafted from a blend of melty cheeses, envelops the tender macaroni in a warm embrace. Succulent mushrooms and vibrant spinach add a delectable dimension of umami and texture, while a hint of nutmeg introduces a subtle, aromatic touch. Garlic and onion provide a foundation of savory depth, perfectly complementing the creamy cheese sauce. The recipe also includes variations to suit diverse preferences, including a decadent lobster mac and cheese, a vegan mac and cheese for plant-based enthusiasts, and a spicy mac and cheese for those who crave a fiery kick. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH MAC AND CHEESE

Spinach Mac And Cheese image

This recipe was a successful attempt at trying to feed my family more spinach. They loved it and now prefer this version to conventional mac and cheese.

Provided by Lenka McDonald

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 1h

Yield 10

Number Of Ingredients 10

Ingredients

1 teaspoon butter
1 (16 ounce) package elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 pound frozen chopped spinach, not thawed
3 cups grated Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
Melt 3 tablespoons butter in a saucepan over medium heat while macaroni is cooking. Add flour and whisk until fragrant, 2 to 3 minutes. Pour in a little milk and continue whisking. Pour in remaining milk and add frozen spinach. Cook, whisking constantly, until spinach softens and sauce thickens, about 5 minutes.
Remove sauce from heat and stir in 2 cups Cheddar cheese; whisk until melted. Season sauce with salt, pepper, and nutmeg.
Drain macaroni and spread evenly in the prepared baking dish. Cover with cheese sauce. Mix well. Sprinkle remaining 1 cup Cheddar cheese on top.
Bake in the preheated oven until cheese is melted, about 30 minutes. Turn on the oven's broiler and broil until a golden crust forms on top, about 3 minutes.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 41.2 g, Cholesterol 59.5 mg, Fat 20 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 12.3 g, Sodium 466.6 mg, Sugar 5.2 g

MAC AND CHEESE

Mac and Cheese image

Provided by Ina Garten

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
Good olive oil
1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
3 tablespoons cream sherry
Kosher salt
1 pound pasta, such as cavatappi
3 ounces white truffle butter (recommended: D'Artagnan)
1/2 cup all-purpose flour
1 quart whole milk, scalded
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
2 garlic cloves, chopped
3 tablespoons freshly chopped parsley leaves
1 1/2 cups fresh white bread crumbs

Steps:

Preheat the oven to 375 degrees F.
Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Tips:

To make your Mac and Cheese extra creamy, use a combination of sharp cheddar cheese and Gruyère cheese.
If you like a little bit of a kick, add a pinch of cayenne pepper to the béchamel sauce.
For a crispy topping, sprinkle some Panko breadcrumbs on top of the Mac and Cheese before baking.
If you're short on time, you can use a jarred Alfredo sauce instead of making your own béchamel sauce.
Feel free to add other vegetables to the Mac and Cheese, such as broccoli, cauliflower, or zucchini.

Conclusion:

This Mushroom Spinach Mac and Cheese is a delicious and easy-to-make dish that is perfect for any occasion. It's creamy, cheesy, and packed with flavor. Plus, it's a great way to get your kids to eat their vegetables! So next time you're looking for a comforting and satisfying meal, give this recipe a try. You won't be disappointed.