Ingrédients
Préparation
Preparation
- Gather all your ingredients and measure out the macaroni, cheese, milk, and other items.
- Chop the spinach and set it aside.
Cooking
- In a large pot, cook the elbow macaroni according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat.
- Once melted, add the all-purpose flour and stir for about 1 minute to create a roux.
- Gradually whisk in the milk and cream, stirring continuously until the mixture thickens, about 3-5 minutes.
- Once thickened, stir in the shredded cheddar cheese until completely melted and smooth.
- Add garlic powder, salt, and black pepper to the cheese sauce, and adjust seasoning as needed.
- Stir in the chopped spinach and cooked macaroni until evenly coated.
- Transfer to serving bowls or a dish and serve hot.
Notes et conservation
For dietary alternatives, use gluten-free pasta and non-dairy milk for a vegan option.
