Creamed spinach mac and cheese is the easiest way to convince your picky eaters to eat more greens! This easy mac and cheese recipe comes together in 20 minutes making it perfect for the busiest of nights.
Do you struggle to get veggies into your kids?
I know I do.
While my kids have never met a potato or chicken finger they don’t like, getting them to eat their spinach is no easy feat.
But this creamed spinach mac and cheese is my new secret weapon to get all the good stuff into them.
We’re talking creamy, cheese pasta dotted with a healthy dose of spinach.
No one complains when I serve this up.
To make this you need:
- Pasta– Penne pasta or elbows, rotini, etc. Just avoid long pasta like spaghetti etc.
- Spinach– Thawed frozen spinach
- Cream of soup– Technically this recipe calls for a large can of cream of mushroom soup, but you could substitute another cream of soup if you don’t have cream of mushroom on hand.
- Cream cheese– Softened to room temperature
- Cheese– Shredded mozzarella and grated Parmesan
- Milk– For best results use whole milk
- Spices– Black pepper, garlic powder, onion powder, and nutmeg
How to Make
This delicious creamed spinach mac and cheese comes together in well under half an hour!
To make it, cook the pasta according to package instructions until it is al dente.
Then drain the pasta and set it aside.
While the pasta cooks, spread the thawed spinach between layers of paper towels and press it to squeeze out excess liquid.
Roughly chop the spinach and set it aside to make the sauce.
Make the sauce by heating the soup and milk to a large skillet set over medium low heat.
Once the mixture’s warm, stir in the cream cheese and mozzarella.
Keep cooking, stirring often, until the mixture’s smooth and everything’s evenly incorporated.
Stir in the spinach, seasonings, pasta, and parmesan cheese until everything is combined.
Serve warm, and enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave until warmed through.
Tips and Tricks
- Don’t worry if at first the sauce appears to thin, because it will 100% thicken up as the pasta cools
- Make sure to squeeze the excess water from the thawed spinach. If you don’t the pasta could be kind of watery instead of creamy and thick.
- I highly recommend using whole milk or even half and half for best results. Don’t use skim milk.
Other Easy Mac and Cheese Recipes
Creamed spinach mac and cheese is an easy way to get everyone to eat their veggies!
Make it and enjoy!
Looking for other easy mac and cheese recipes?
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Creamed Spinach Mac & Cheese
- 1 lb penne pasta
- 2 10 oz pkg frozen spinach thawed
- 1 23 oz can condensed cream of mushroom soup
- 8 oz cream cheese softened
- 10 oz shredded mozzarella cheese
- 2 1/3 cups milk
- freshly ground black pepper to taste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp freshly ground nutmeg
- 1/2 cup grated parmesan cheese
- Spread the thawed spinach between a couple layers of paper towels, press to squeeze out excess liquid, and then roughly chop. Set aside.2 10 oz pkg frozen spinach
- Cook the pasta according to package instructions until al dente. Drain, and set aside.1 lb penne pasta
- Add both the soup and milk to a large skillet set over medium low heat. Once the mixture's warm, add the cream cheese and mozzarella. Continue cooking, stirring often, until the mixture's smooth and everything's evenly incorporated.1 23 oz can condensed cream of mushroom soup, 8 oz cream cheese, 2 1/3 cups milk, 10 oz shredded mozzarella cheese
- Add the spinach, seasonings, pasta, and parmesan cheese to the skillet. Stir everything together until evenly combined.freshly ground black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, 1/8 tsp freshly ground nutmeg, 1/2 cup grated parmesan cheese
- Serve warm, and enjoy!
- Don't worry if at first the sauce appears to thin, because it will 100% thicken up as the pasta cools
- Make sure to squeeze the excess water from the thawed spinach. If you don't the pasta could be kind of watery instead of creamy and thick.
- I highly recommend using whole milk or even half and half for best results. Don't use skim milk.
recipe adapted from Cooking With Carlee