Creamy spinach and gouda macaroni and cheese made on the stovetop - weeknight comfort at its best!
Yield: 4-6 servings
Ingredients
1 lb whole wheat pasta shells
8 oz baby spinach
2 tbsp unsalted butter
1 medium yellow onion, diced
½ tsp sea salt
¼ tsp black pepper
2 tbsp all purpose flour
1½ cups whole milk
8 oz smoked gouda, shredded
Instructions
Bring a large pot of salted water to a boil. Add teh past and cook until just tender, 7-8 minutes, adding the spinach in the last minute of cooking. Drain and set aside.
In a saucepan, melt the butter and add the onion, salt, and black pepper. Cook until the onions are translucent, 7-8 minutes. Add in the flour and cook for a minute, stirring constantly. Stir in the milk slowly and heat until thickened, about 5-6 minutes. Remove from the heat and stir in the cheese.
Toss the cheese sauce with the pasta and spinach. Serve warm.