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Steakhouse Creamed Spinach Mac and Cheese

This Steakhouse Creamed Spinach Mac and Cheese is rich, cheesy, and indulgent with fresh spinach and a hint of nutmeg for a gourmet twist on a classic comfort food.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Side Dish
Cuisine: American, Steakhouse
Keyword: Baked, Cheesy, Comfort Food, Creamed Spinach, Easy, Mac and Cheese, Pasta
Servings: 4 servings

Ingredients

  • 8 ounces macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 cups fresh spinach chopped
  • 0.5 cup heavy cream
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon nutmeg
  • salt and pepper to taste
  • 1 cup cooked and crumbled turkey bacon optional

Instructions

  • Bring a large pot of salted water to a boil and add the macaroni. Cook until just al dente, about 7 minutes, then drain and set aside.
  • In a medium saucepan, melt the butter over medium heat. Whisk in the flour and continue whisking for 1-2 minutes to cook out the raw flour taste, creating a roux.
  • Slowly whisk in the milk and heavy cream, stirring constantly to prevent lumps. Cook over medium heat until slightly thickened, about 5 minutes. Remove from heat and stir in cheddar and mozzarella cheeses until melted and smooth.
  • Add garlic powder, onion powder, nutmeg, salt, and pepper to the cheese sauce. Stir well. Fold in chopped fresh spinach to wilt slightly. If using, fold in turkey bacon now.
  • Add the drained macaroni to the cheese and spinach mixture. Stir gently to coat all pasta evenly.
  • Transfer mac and cheese to a greased baking dish and bake at 350°F (175°C) for 15-20 minutes until bubbly and golden on top, or serve immediately for a creamy stovetop version.

Equipment

  • Large Pot
  • Medium Saucepan
  • Wooden spoon or silicone spatula
  • Cheese grater
  • Baking Dish
  • Colander

Notes

  • Cook pasta al dente to avoid mushy mac and cheese after baking.
  • Whisk the roux constantly to prevent lumps and achieve smooth sauce consistency.
  • Adding cheese off the heat prevents grainy texture and helps keep the sauce smooth.
  • Use fresh spinach for best flavor; if using frozen, thaw and drain excess water thoroughly.
  • Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months.