Our recipe for Mac and Cheese with Spinach and Mushrooms won second place for both “People’s Choice” and “Kid’s Choice” at the 7th Annual Chester County Mac and Cheese Cook-Off! Now, you can enjoy it at home by following this simple recipe.
Recipe yields 12-15 servings.
WHAT YOU’LL NEED
- 32oz elbow macaroni, uncooked
- 2 tbs oil (we use safflower & olive)
- 1 qt white mushrooms
- 1/2 lb baby spinach
- 1.5 quarts Béchamel
- 3 cups shredded cheddar & Seven Stars Swiss cheese, blended
- 1/2 tsp himalayan pink salt
- 1/2 tsp pepper
Cook elbow macaroni. Drain.
Saute mushrooms and spinach in oil blend. Set aside.
Heat Béchamel and add cheese. Stir until blended and smooth. Add salt and pepper to cheese mix.
Pour Béchamel over macaroni. Fold mushrooms and spinach into mac & cheese mixture. Serve while hot or bake at 350 degrees until hot.