Description
This Halloween Monster Mac and Cheese is a fun, spooky twist on classic stovetop macaroni and cheese. Instead of using food coloring, this healthy version gets its vibrant green color from spinach, making it an easy way to sneak some veggies into dinner.
Ingredients
Units
Scale
- 8 ounces uncooked elbow macaroni (or your favorite small pasta)
- 1 cup milk (I use 2%)
- 1/4 cup cottage cheese (I use 2%)
- 2 cups (60g) packed baby spinach
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon dry mustard powder
- 1/4 teaspoon fine sea salt, or to taste
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 cups shredded white cheddar cheese (6oz weighed after shredding)
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions. Drain the cooked pasta in a colander and set aside.
- While the pasta is cooking, add the milk, spinach, and cottage cheese to a blender and blend until the spinach and cottage cheese are fully pureed with the milk, about 30-60 seconds.
- Return the pot back to the stove and melt the butter over medium heat. Add the flour, garlic powder, onion powder, dry mustard powder, salt, and freshly ground black pepper, and cook for 1 to 2 minutes, whisking (or stirring) to combine.
- Slowly pour in about half of the milk mixture while constantly whisking. Once it starts to thicken up, slowly pour in the rest of the milk mixture, whisking continuously. Cook for 3 to 5 minutes over medium heat until the mixture is thickened, making sure the milk doesn’t burn. The sauce should be able to coat the back of a spoon.
- Turn off the heat and whisk in the shredded cheddar cheese until melted and the sauce is silky smooth. Taste and adjust the seasoning if needed.
- Add the cooked, drained pasta to the cheese sauce and stir until everything is well combined. Serve hot.
Notes
- Can you make stovetop mac and cheese ahead of time? Yes, you can make stovetop mac and cheese ahead of time, but it tastes best served fresh because the sauce will thicken as it cools. For the best taste and texture, you can make stovetop mac and cheese up to 1 day in advance. Store in an airtight container in the fridge.
- How to reheat mac and cheese: When you’re ready to serve, reheat the mac and cheese gently on the stovetop over low heat. Add a splash of milk or cream, 1 tablespoon at a time, while reheating and stir frequently to help loosen the sauce. Save the toppings and Monster decorations until just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American