CREAMED SPINACH MAC N’ CHEESE

Dreamy, cheesy, and super comforting- this oven-to-table mac n’ cheese is perfect for busy Erev Pesach days.

Yield: 4 large ramekins / 1-9x13 baking dish

Ingredients:

1- 16 oz. bag elbow macaroni noodles, cooked and drained

6 tablespoons butter or oil

4-5 garlic cloves, crushed

5 tablespoons flour

1 24 oz. bag frozen, chopped spinach

2 teaspoons salt

¾ teaspoon black pepper

3 ½-4 cups milk

2 cups shredded mozzarella or gouda cheese

3-4 tablespoons grated parmesan cheese

Breadcrumbs or panko-style cornflakes crumbs, for topping

Directions:

1. Preheat the oven to 350°.

2. Place the frozen spinach in a colander and drain with hot water until soft. Set aside/

3. In an 8 qt. pot over medium-low heat, heat the butter or oil. Add the crushed garlic and saute until fragrant. Stir in the flour and whisk to create a roux. Add the softened spinach and cook for about 1-2 minutes.

4. Add the salt, pepper, milk, 1 ½ cups shredded cheese, and parmesan cheese. Stir with a fork until fully combined. Let simmer for about 8-10 minutes, stirring often.

5. Add the cooked macaroni noodles to the spinach mixture and toss until fully coated.

6. Place the mixture into individual ramekins or a 9x13 bakeable dish. Top with the remaining ½ cup cheese (or more!) and breadcrumbs.

7. Bake for 30 minutes until bubbly and golden brown. Broil for an additional 2-3 minutes to get a nice color. Serve.