Sunday, December 19, 2010

Mac & Cheese with Steamed Spinach

This Shabbat, I was lucky enough to be invited to dear friends for Friday night dinner. When I know that I don't have to prepare both meals for Shabbat, I often prefer to make a lighter dairy meal for Saturday's lunch. This Macaroni and Cheese, along with some soup and a Salad fit the bill perfectly!

Mac & Cheese with Steamed Spinach


  • 1 pound macaroni noodles
  • 1 stick unsalted butter
  • 1/3 cup flour
  • 2 teaspoons dried mustard
  • ½ teaspoon black pepper
  • 4 cups whole milk
  • 3 cups grated sharp cheddar cheese
  • 16 ounces baby spinach
  • 1 cup Panko crumbs
  • baking spray


  1. Parboil macaroni according to package directions. Drain in colander. Rinse well with warm water and set aside.
  2. Preheat oven to: 375 F.
  3. Melt butter in skillet over low heat. Mix flour with mustard and pepper and stir briskly into melted butter. Cook for two minutes. Slowly, pour milk into skillet and stir well until a white sauce has formed. Remove from heat and add grated cheese. Stir cheese into sauce until it has completely melted.
  4. Steam 1 pound of spinach. Drain well and stir into cheese sauce.
  5. Spray baking pan. Spoon macaroni and vegetables into pan. Sprinkle with crumbs. Bake 30-45 minutes until top has browned and cheese is bubbling over. Serve hot.
*Whole milk will make a creamier dish but 1% milk is delicious as well.

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