We all have late night junk food cravings or off day comfort meals. I'm not a huge fan of chocolates or sweets. But my absolute weakness is pasta and cheese! It has next-to-know nutritional value and I do not care because I absolutely adore it to no end! This spinach macaroni and cheese recipe is spicy, filling, and actually not that terrible for you. After all, spinach packs a ton of protein and is incredibly filling! Plus, we all deserve to splurge a little bit!
This meal was an odd hodgepodge of leftovers that all culminated in something delicious and spicy. It really started with Lasagna w/ Tomatoes & Spinach. I was making it for an occasion, so instead of chopping up the spinach stems, like I probably would if I was cooking for myself! I cut off the stems for a more uniform texture. That meant that I had all of these spinach stems that I didn't want to go to waste! They're perfectly edible and taste just like the rest of the spinach, albeit perhaps slightly more fibrous.
It's also fall, so I have an abundance of squash, a ton of peppers, and copious amounts of cheese.
So, what better than spicy, spinach macaroni and cheese?? Other than I didn't want to have to make pasta from scratch, because this is obviously my lazy food day, and I didn't have any macaroni shells. So, bowties it is!
I honestly don't know if I should post this ridiculous food monstrosity, but whatever amalgam it may have started out as, it was actually delicious! And we all make things that are a little ridiculous sometimes.
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Variations of Spinach Macaroni and Cheese
As much as I love macaroni and cheese, there are some similar variations of salsa and other casseroles to explore with similar flavor profiles!
This spicy fusion of all of my leftovers into macaroni and cheese form is a delicious testament to how you can make a meal out of anything that you have lying around! It's a kind of create your own mystery box challenge with roasted butternut squash, spinach stems, jalapeños, shallots, garlic, butter, flour, Worcestershire sauce, whole milk, cheddar, and parmesan cheese.
For this recipe, I used squash that I'd previously prepared. If you don't already have some on hand, this is quick and easy to do. Preheat the oven to 350 degrees Fahrenheit. Cut the squash in half and spoon out the seeds. Wrap each half in aluminum foil and place on a baking sheet in the oven. Cook for 45-60 minutes, or until tender. Much like cooking potatoes, it's done when you can easily stick a fork into it. Let cool or place in the refrigerator until room temperature. Then, peel off the skin.
You will also need pasta noodles. Prepare according to the manufacturer's instructions. This typically entails boiling a pot of water, cooking for 8-12 minutes, or until barely al dente. Drain and set aside.The pasta will cook another half hour in the oven, so make sure not to overcook them during this stage!
Preheat the oven to 350 degrees Fahrenheit.
Lightly coat the bottom and sides of a 13x9-inch baking dish with olive oil and set aside.
Add the spinach, jalapeños, shallots, garlic, and squash to a food processor. Puree until smooth, making sure to occasionally scrape the sides. This should only take about 30-60 seconds.
Make Roux
Preheat a medium pot on medium-heat. Add butter and melt. Add flour and stir constantly until incorporated, about 3 minutes.
Add salt, pepper, mustard, and Worcestershire sauce. Stir constantly for 5 minutes, or until lightly browned.
Make Mac 'n' Cheese
Add spinach mixture and mix until incorporated.
Add milk 1/2 cup at a time and stir constantly for 3 minutes each time. The milk needs to be slowly incorporated in order to mix in without separating.
Meanwhile, grate the cheddar cheese. Add cheese to the sauce and mix constantly for five minutes, or until cheese is entirely incorporated.You can grate the cheese ahead of time, but I like to grate it as needed so that it doesn't melt in the hot kitchen! This can cause the oil to separate, which is the death of a roux.
Add noodles and mix for 1 minute. Pour mixture into the baking dish. Grate parmesan cheese and spread on top.
Bake
Bake macaroni and cheese for 30-40 minutes. The cheese mixture should be heated throughout and the cheese on top will begin to brown. Let cool slightly and portion into 2-inch squares. Serve immediately.
Tips, Tricks, & Notes
Macaroni and cheese is best served immediately. It will keep in an airtight container in the refrigerator for 3-5 days. Just preheat the oven to 350 degrees Fahrenheit and reheat in a baking dish for 15 minutes, or until hot. However, it will most likely begin to separate. For that reason, if you’re going to reheat macaroni and cheese, it’s best served with toast or something that will soak up the grease when the butter and cheese separates!
Note that not all Worcestershire sauce is vegan! A lot of them are flavored with anchovies. For carnivores and pescatarians this is okay, but for anyone cutting out meat or animal byproducts entirely, beware. Most Worcestershire sauce is not vegan.
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