Can I just say, that if there was such a thing as the PERFECT food- mac and cheese would get my vote! Every single time!!! Growing up, it seems as if Mac and cheese was always present at every celebration, every event, every Sunday dinner. We are big fans . I am pretty sure I only ate Mac-N- cheese until the age of 10. It always saved the day. Now as an adult, I’ve made a million versions of Mac -N- cheese however I always come back to this one.
Not much has changed since I was 10- I still wear my hair in braids, I still love to watch Tom and Jerry cartoons ( thank goodness I have kids so watching it seems legit now). My love for spinach knows no bounds. I honestly thought that I could be as strong as Popeye if I only ate enough spinach. I know I know but I was only 7, give me a break.
Once per week Abdel and I will have a date night. Usually we’ll go out but more often than not we stay at home to catch up with the shows on our DVR. Usually it involves a comedy, popcorn but once in a while we’ll make a special dish — AKA Mac -N- cheese. Shhhhhh, don’t tell but we usually don’t share it with the kids. Don’t judge us, Le struggle is real.
The cast of characters: Pasta, Spinach, mustard, onion, sour cream and cheeeeeeese. Lets take a minute to talk about the cheeses– aged cheddar along with fontina are my go to cheese. I love mixing at least 2 different cheeses when I make Mac-N- cheese because I find that you can really taste the flavor from each. So the fontina cheese is creamy- melts like a dream and the aged cheddar has a sharp cheesy goodness that you crave when you are eating Mac-N- cheese. This Mac-N- cheese doesn’t have a roux but it has other ingredients (sour cream) that makes it just as creamy.
Did I mention, this is all made in one pot? Yup, I made everything in one pot and then stuck it in the oven to bake. Just make sure that you use a oven safe pot from the get go. Don’t wait to make this mac and cheese!
Grown-up White Mac and Cheese
- 1 lb Macaroni
- 2 Tablespoons Butter
- 1-1/2 cups Whole Milk
- 1/2 cup sour cream
- 1 tablespoon whole grain Mustard
- 8 oz Fontina Cheese Grated
- 16 oz sharp white cheddar
- 1/2 teaspoon Salt More To Taste
- 1/2 teaspoon Ground Black Pepper
- 1 large onion finely diced
- 2 sprigs Thyme
- 2 cups fresh spinach
- Cook macaroni until very firm. According to the box instructions. Macaroni should be too firm to eat. Drain. Set aside.
- In a large pot, melt butter and add onion. Cook for 2 minutes until soft but not brown. Add Thyme.
- Pour in milk, add mustard, sour cream and combine. Reduce heat to low.
- Add in cheese and stir until melted.
- Add salt and pepper. Taste sauce and add more salt as needed. Do not under-salt, by the time you add pasta it will even out the salt flavor. Remember no one like bland pasta!
- Pour in drained, cooked macaroni and stir to combine. Add spinach and combine.
- Top with extra cheese, and bake for 20 minutes or until bubbly on top. Enjoy!