Smoked Gouda and Cheddar Mac with Spinach

This is my own twist on the Pepper Jack Cheesy Mac recipe from the free CARNATION - Holiday Guide.pdf .

I'm a big, BIG fan of spinach.  Anytime I can get away with mixing it into a dish, I do it!  This particular dish had my interest because it I knew it would work for both my cheesy-noodle-lovin-kids, my not-so-crazy-about-spinach-husband and me. ;D  It had the thick, creamy texture we want from a baked macaroni dish.  And the iron rich spinach made it guilt-free when I went back for seconds.  This recipe goes into the monthly rotation under the comfort food category for sure!

HERE'S ALL IT TAKES

• 1 bunch fresh spinach, washed and stems removed
• 2 cups dry elbow macaroni
• 2 cups shredded cheddar cheese
• 2 cups shredded smoked Gouda cheese
• 1 can (12 oz.) CARNATION Evaporated Milk
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)

Fill a large saucepan 3/4 full of water and bring to a boil.  Blanch spinach in boiling water for 3 to 4 minutes.  Drain spinach in a strainer set inside a bowl.  Set aside.  When cool enough to touch, roughly chop the spinach.

Preheat oven to 350ºF. Lightly grease 2 1/2 quart casserole dish.

In the same boiling water with heat set to medium, pour in dry macaroni and cook until tender to the tooth, 7 to 9 minutes. Drain well.  Return to saucepan.

Toss in the chopped, blanched spinach. Add the cheddar cheese and Gouda cheese, evaporated milk, salt and pepper.  Stir until combined.  Pour into prepared casserole dish.  Cover tightly with foil.

BAKE for 20 minutes.  Uncover and bake for an additional 10 minutes or until lightly brown.

Download your own free copy of the CARNATION-Holiday Guide
for more savory dishes like this one.
Click here: CARNATION - Holiday Guide.pdf