This wonderfully creamy macaroni & cheese features tender baby spinach greens.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups elbow macaroni, uncooked
1/4 cup olive oil, divided
4 cups loosely packed baby spinach leaves
2 cloves garlic, minced
1/4 cup flour
2 cups milk
2 cups Cracker Barrel Shredded Old Cheddar Cheese
1/4 cup Kraft 100% Parmesan Grated Cheese
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How do I make it ?
Cook macaroni as directed on package, omitting salt.
Meanwhile, heat 1 Tbsp. oil in large saucepan on medium heat. Add spinach and garlic; cook and stir 3 min. or until spinach is wilted. Spoon into bowl; set aside.
Heat remaining oil in same saucepan. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add cheeses; cook and stir 2 to 3 min. or until shredded cheese is melted.
Drain macaroni. Add to cheese sauce along with the spinach; cook and stir 3 min. or until heated through.
Kraft Kitchen Tips!
Serve with a crisp mixed green salad tossed with your favourite Kraft Dressing.
Substitute loosely packed chopped Swiss chard leaves for the spinach.
Calories From Fat
% Daily Value
Fat 34 g
Saturated fat 15 g
Cholesterol 60 mg
Sodium 520 mg
Carbohydrate 54 g
Fibre 3 g
Sugars 7 g
Protein 25 g
4 servings, 1-1/3 cups (325 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.