Saturday, October 23, 2010

Homemade Mac and Cheese Florentine

I made this meal before I got sick which was a couple weeks ago, also I took the pic on my cellphone so it isn't very good.

I followed Alton Browns recipe for the Homemade Mac and Cheese however I did not do the topping.  Plus I didn't have all of his ingredients so below is what I actually used.


  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk (I used skim)
  • 1/2 cup yellow onion, finely diced
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon salt
  • Fresh black pepper
  • 1 box frozen spinach thawed and drained


Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion and paprika. Simmer for ten minutes.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix then add the thawed and drained spinach and pour into a 2-quart casserole dish.  Top with remaining cheese. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

This was soooo delicious!  It made a fabulous mac and cheese but better yet it got my family to eat spinach.  :)

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