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Wow this is sooo good and it was really quick and easy to make (no mincing, chopping, etc = my kind of weeknight recipe). I’m excited that the kids will be eating spinach and I’m going to call it “Monster Mac and Cheese” to really sell it, haha. You can’t even taste the greens. I’ll enjoy it with them – if I don’t fill up sneaking bites directly out of the casserole dish! I followed the recipe closely, except I didn’t have any onion powder so I just left it out, and I don’t have mozzarella cheese, but I’ll add a little Parmesan and breadcrumbs the the top and try it that way. Definitely a new go-to!
This sound SO awesome! I definitely will be making it! Thank you!
Huuuge favorite. This is a keeper and I’ve saved the recipe for later. It has to be the best mac and cheese I’ve had.
We made this yesterday for the kids and it was devoured by kids and adults alike! Wonderful recipe, thanks!
I’m so glad you liked it Reir!
This has been sitting in my recipe scrapbook for a while but not everyone in my family is keen on mac and cheese. Finally needed soft food options for my daughter who had dental surgery and it was a hit.
Made this tonight and it was great. Even my husband, who normally does not like cooked spinach, ate it and said it was good.
I’m so glad you and your husband liked it Pam!
WOW! This is so good! I made exactly as stated (with Worcestershire, not anchovies) and it came out amazing! Baked it after it was complete with breadcrumbs on top. It would have been perfectly wonderful right out of the pot, though! Thank you for the great recipe!
Yummy take on mac and cheese. We were looking for different recipes to make and this was a good one that was not too complicated. Thanks :)
Fun recipe! Came out a little soupy for me, but very tasty.
Hi Torrey, I find that it is quite loose initially but over time the pasta absorbs more of the liquid.
That was great – thanks for sharing!
As we don’t have a food processor, and it wasn’t enough volume to chop in our blender, I just blended the spinach & parsley in with the milk used in the roux – it was tasty, but not really appropriate for any time other than March 17th due to the sauce’s uniform Hulk-green color :)
Taking a cue from our usual mac & cheese recipe (Gourmet cookbook’s), I added a pinch of crushed red pepper to give a little depth, and made a cup or so of sourdough crumbs, tossed them with a tablespoon of melted butter, and ~1/3C of shredded cheese and topped the dish with that prior to running it under the broiler for a few minutes – delicious!
I’m so glad you liked it Adam!
I love so many of your recipes but feel compelled to correct you on the era of Green Goddess popularity. Salad dressing maker, Seven Seas, produced a bottled version of the dressing starting back in the early ’70s. (Where does the time go?!!)
I stand corrected! (will make the change in the notes)
Yes indeed, where does the time go?
Is there a way to make this (or any mac n cheese) without all that milk? Or am I just being ridiculous,…..?
Love this! For a kid friendly version I use peas and/or broccoli. My kids can’t resist!
I like the pea idea! Even the broccoli, I think my kids will “buy into” this recipe too. My old mac n cheese recipe was most excellent, I’m not going to lie, but it called for 4 sticks butter! No one needs 4 sticks butter.