Spinach Queso Macaroni and Cheese
And how doesn’t love 50+ new mac & cheese recipes? You can – for sure – count me in.
I have a deep-flowing adoration for any kind of macaroni and cheese. From the classic blue box to as unconventional as you can get – like turning your favorite appetizer into mac & cheese. Call me crazy but we have been gone from KC for over a year and I still miss Jose Pepper’s espinaca dip. My version is pretty close to the real thing and I find my self craving it over and over again. I don’t make it too often because, let’s face it, it’s not great for you.
But it’s soooooo good. And it’s cheesy. It has a few veggies in it. Super simple. I think that is the perfect combination for mac & cheese, yes?
Yes, without a doubt, my new favorite macaroni and cheese. It’s so creamy and full of different flavors. Not too spicy, but with just enough kick to keep you going back for more!
Spinach Queso Mac & Cheese
Yield: 6-8 servings
Total Time: 40 min
Creamy and flavorful mac & cheese with a restaurant-style spinach queso twist.
1 pound macaroni noodles (I used large macaroni)
1 Tbs. olive oil
2 Tbs. jalapenos, diced
3 green onions, chopped
1 (10.5 ounce) can Ro-Tel, drained
1 (15-ounce) can diced tomatoes, drained
1/2 cup fresh cilantro, chopped
2 Tbs. butter
2 Tbs. flour
2 cups milk
8 ounces white American cheese, shredded or cubed
4 ounces pepper jack cheese, shredded
4 cups fresh baby spinach, chopped
Salt & pepper to taste
Cook the macaroni according to package directions.
Heat the olive oil in a medium skillet and add the jalapenos and green onions. Cook for about 3 minutes, or until fragrant. Add the Ro-tel, diced tomatoes & cilantro and stir until all of the ingredients are distributed.
In a large non-stick skillet, melt the butter. Add the flour and whisk vigorously as the mixture turns into a paste. Stir almost constantly while creating the roux until the mixture is slightly golden brown. While whisking, stream in the milk and stir often until the milk begins to thicken. Add both cheeses and stir until melted. Stir in the spinach and jalapeno/tomato mixture. Season with salt and pepper to taste.
Pour the cheese mixture over the cooked pasta and serve.
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