Classic mac n’ cheese, always a hearty meal that satisfies the belly. Making it homemade is always the best choice because you can make it slightly healthier than eating outside and WAY more healthier than the box options.
Plus you can adjust and add in different cheeses or add ins to get various flavours. This time I added in spinach (slightly healthy maybe?). It’s shockingly easy to make, and you know how I like easy recipes. Plus you can make a ton and then freeze it!! I’ve recently gotten into the freezing craze and I love it. Makes life so much easier when I have no food and I’m lazy, and I can just pull something out of the freezer and enjoy.
I didn’t make a lot of mac n’ cheese this time, but I think next time I would double up the recipe to make more.
This recipe was small – about 3 servings or 2 very large servings.
250 grams of shell pasta
1/4 cup of unsalted butter
1/4 cup of flour
1 cup milk
1 cup of chopped up fresh spinach
Salt to taste
2 garlic cloves minced
1 1/4 cup of cheddar cheese
1/2 cup of parmesan cheese
and of course 1 teaspoon chili flakes for some heat
Cook the pasta and set it aside!
For the cheese sauce time – in a large pot, add in the butter and once melted, add in the garlic and chili flakes. I then added in the chopped up spinach and let it shrink in size.
Then I added in the flour and cooked that to get rid of the flour taste. Add in the milk and stir, while it gets slightly thicker. Then add in the cheeses and salt to taste.
You are then ready to add in the pasta and stir it all up. Enjoy the cheese.