Go Back
Print

Spinach Ricotta Mac & Cheese

This recipe is a fancier version of traditional macaroni and cheese that adds in a serving of vegetables. First garlic and onion are sautéed together, then milk, chicken broth and flour are added. Next ricotta, mozzarella and cheddar cheeses are stirred into the sauce. Once the sauce is thickened, spinach and cooked pasta are stirred into the sauce. Then the pasta mixture is spread into a casserole dish and topped with crumbled cracked and Parmesan cheese and baked in the oven.

Course Pasta
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8 people

Ingredients

  • 12 oz large elbow macaroni pasta
  • ¼ cup olive oil
  • 2 tsp minced garlic
  • ½ cup finely chopped onion
  • 1 ⅓ cups milk
  • 2 ¼ cups chicken broth
  • ¼ cup flour
  • Salt / pepper
  • 1 cup ricotta at room temperature
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar
  • 4 to 5 cups spinach

Topping

  • 8 crackers crumbled
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350 F.
  2. Cook pasta according to package.
  3. In a large sauce pan, sauté the garlic and onion in olive oil for 2 to 3 minutes over medium-high heat.
  4. Add in the milk, broth and flour.
  5. Let simmer and whisk until the sauce thickens and reduces, about 5-6 minutes.
  6. Add in the ricotta, mozzarella and cheddar cheeses.
  7. Continue to whisk and cook until the sauce is thick and creamy, about 4 to 5 minutes.
  8. Remove from heat and add in the spinach and cooked pasta.
  9. Top with crumbled crackers and Parmesan cheese, then bake in oven for 8 to 10 minutes.