Ingredients
Scale
- 12 ounces elbow macaroni or pasta of choice
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- ½ cup sundried tomatoes, chopped (oil-packed or dry, rehydrated)
- 1 teaspoon garlic powder or 2 cloves fresh minced garlic
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
Instructions
- Cook macaroni according to package directions until al dente. Drain and set aside.
- Melt butter in a medium saucepan over medium heat. Stir in flour and cook 1-2 minutes until lightly golden.
- Gradually whisk in milk, stirring constantly until sauce thickens, about 5 minutes.
- Remove from heat and stir in mozzarella, cheddar, and Parmesan until melted and smooth.
- Add garlic powder, Italian seasoning, salt, and pepper. Stir in chopped spinach and sundried tomatoes.
- Combine cheese sauce with cooked pasta, mixing well.
- Transfer to a baking dish if desired and bake at 350°F (175°C) for 15-20 minutes until bubbly and golden. Alternatively, serve immediately.
Notes
- Use freshly grated cheese for the best melting texture.
- For a richer flavor, substitute half the milk with heavy cream.
- If using dry sundried tomatoes, rehydrate them in warm water for 10 minutes before chopping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop and Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg