A delightful twist on the classic mac and cheese, featuring a creamy spinach and cheddar sauce baked to perfection.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Cook the pasta according to the package instructions, then drain and set aside.
Add a pinch of salt to the boiling water for extra flavor in the pasta.
In a medium pot over medium heat, melt the butter.
Use a whisk to ensure the butter melts evenly without burning.
Whisk in the flour and cook for 2 minutes to form a roux.
Stir constantly to prevent the roux from sticking to the pot.
Gradually pour in the milk, whisking continuously until the mixture thickens.
Warm the milk slightly before adding to avoid lumps.
Stir in the spinach, cheese, mustard, and nutmeg until the cheese is melted and the sauce is smooth.
Add the cheese gradually to ensure it melts evenly.
Combine the cooked pasta with the sauce and mix well.
Ensure the pasta is evenly coated with the sauce for consistent flavor.
Transfer the mixture to a greased casserole dish and bake for 15 minutes or until bubbling.
Place the dish on the middle rack for even baking.
Serve hot and enjoy your creamy spinach and cheddar pasta bake.
Garnish with a sprinkle of freshly grated cheese or chopped parsley for added presentation.
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