Mac and Cheeses

From Spinach Mac and Cheese - Two 🧐Kooks In The Kitchen (twokooksinthekitchen.com)

• 8 oz elbow macaroni - 2 cups I use 1/4-1/2 cup less to make the mac and cheese more saucy)
• 2 cups frozen chopped spinach,thawed, drained (or 4-5 cups fresh baby spinach, roughly chopped)
• 3 tablespoon butter
• 2 tablespoon flour
• 2 cups whole milk (or 2% if preferred) (use 2% if preferred or any combination of milk - any type - and cream)
• 1/2 teaspoon salt  (depends on saltiness of cheese)
• 1 teaspoon Dijon mustard (optional) prepared mustard is ok too
• 2 1/2 cups (338g, 12 oz) shredded cheese. I use half American cheese (or gruyere) and half sharp cheddar cheese 

Instructions

• BOIL MACARONI [AND SPINACH]: Bring salted water to a boil in a large saucepan and add macaroni. Cook as per package directions. [Alternative method: 3 minutes before macaroni is cooked, add frozen or fresh chopped spinach. This will slow the boil, so increase heat to medium high to finish cooking pasta.]
• MAKE CHEESE SAUCE: Heat butter in saucepan on medium heat. Cook in spinach til drier. Add flour and whisk to blend. Cook for 2 minutes. Add most of milk. Whisk to blend. Add salt and mustard (if using). Cook for about 5-7 minutes until thickened. Turn off heat. Mix in 2 1/2 cups  cheese.   Add more milk now or after adding pasta for desired thickness, noting that it thickens as it cools.
• COMBINE SAUCE AND MACARONI: Add cooked macaroni and spinach to cheese sauce. 
• If BAKING: HEAT OVEN TO 400F/204C. Line 2 quart casserole with parchment paper (for easy cleanup) or spray casserole dish with oil. 1/2 cup (56g) of cheddar on top. Bake for 15-20 minutes until cheese is golden brown on top. 

Notes

1. Variations and Substitutes
   • Cheese
     • Options are sharp cheddar, gruyere, goat cheese, gouda, Monterey cheese. Or a combination of two cheeses.
     • You can, of course, use Kraft cheese slices or Velveeta. They will make a very creamy mac and cheese, but keep in mind they are cheese products - not real cheese - and highly processed.

• • Add-ins
    • Saute a cup of finely chopped onions in butter for a few minutes before adding the flour. (I use this one all the time). Sauteed mushroom is another option. 
    • Add 2 tablespoons of pesto or fresh green onions 
    • Add 1/2 cup chopped sundried tomatoes
    • Try 1 cup chopped cooked ham, cooked sausage or crumbled cooked bacon. 
    • Instead of spinach, try broccoli florets (cook the same way as per the recipe). 
    • And yes, of course, you can leave out all of the above and just stick to a simple mac and cheese.
  • Lighter version (lower cal, lower fat)
    • Lighten up the mac and cheese casserole (lower fat and calories) by:
      • skipping the extra half cup cheese on top
      • using a lower fat cheese
      • using 2% milk instead of whole milk. 
  • Pasta
    • Elbow macaroni, orecchiette, penne, fusilli and rigatoni 
  • Panko topping (optional)
    • Mix a 1/4 cup panko or bread crumbs with a tablespoon of butter and 2 chopped green onions.  Sprinkle over the top before baking.

1.  
2. Make Ahead: Before baking, you can cover the casserole and refrigerate for up to 2 days. Then bake the spinach mac and cheese when needed at 375F/190C for 25 minutes.

 Adapted from 
Tuscan Chicken Mac And Cheese (One Pot, Stove Top) - Cafe Delites

in less than 30 minutes?

 

Servings: 6 people

Ingredients

• 2 large chicken breasts, seasoned, cooked (or 4 boneless and skinless chicken thigh fillets)
• Salt and pepper, to season
• 1/2 teaspoon paprika (sweet or smokey)
• 1/2 teaspoon dried parsley
• 1 tablespoon oil, divided (use olive )
• 2 tablespoons butter
• 1 small yellow onion chopped
• 6 cloves garlic finely diced
• 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
• 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
• 3 tablespoons flour
• 2 cups broth
• 3 cups milk OR other dairy*
• 2 teaspoons dried Italian herbs
• 10 ounces (3 cups!) elbow macaroni uncooked 
• 3 cups baby spinach leaves
• 2 cups of cheese ( Parmesan, mozzarella, Cheddar, Gruyere, etc.) 
• some fresh parsley chopped

Instructions

• Add butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the wine, allow to simmer for 5 minutes.
• Add sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
• Stir the flour into the pot and cook a minute.
  add broth, 2 1/2 cups of milks, seasoning, and bring to a very low simmer. 
• Add macaroni; stir occasionally as it comes to a simmer. Reduce heat and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked. Add the spinach.
• Stir all of the cheese in. Adjust salt and pepper to taste.
  
  [ If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools. ]
• Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!

Notes

*You can also use evaporated milk.

**For added cream flavour, add in 1/2 cup light cream (or heavy cream if you wish), right before right before adding in the spinach. Allow it to get hot before adding in the spinach!