Life As A Strawberry

Let's Talk About Food.

Bacon Mac and Cheese with Rosemary

This easy bacon mac and cheese recipe has crispy bacon, fresh rosemary, and sharp white cheddar cheese sauce!

In a hurry? Click here to jump straight to the recipe!

Overhead photo of bacon mac and cheese in a white bowl topped with crumbled bacon on a grey background

I’m going to go ahead and start a petition to make macaroni and cheese its own official food group.

(Welcome to Life As A Strawberry, where we focus on the big issues).

Corkscrew pasta with white cheddar cheese sauce being stirred by a wooden spoon in a dark saucepan

I’m equal parts mac and cheese traditionalist (noodles + plain cheese sauce = HEAVEN) and add-all-the-things-ist (veggies! protein! greens! herbs! trash it uuuuuuup), so it’s a safe bet that I’m going to fangirl over just about any mac and cheese you put in front of me.

But this BACON mac and cheese? Gamechanger.

(Also HEY HI PS – If you want to trash up artistically create your own ultra gourmet mac and cheese recipe, you should check out Mac and Cheese 101, because it covers everythinnggggggg and I give you all my top secret secrets).

Wooden spoon stirring macaroni and cheese topped with crumbled bacon in a black saucepan

There’s a creamy white cheddar cheese sauce here, with plenty of crispy bacon (of courseeeeee), and this macaroni and cheese gets a flavor boost from fresh rosemary and garlic for some extra pizzazz. (pizzazzzzzz is the bezzzzt).

Seriously, though – once you try this creamy rosemary cheese sauce, you’re never going back.

Overhead photo of two wood-handled forks in a large white bowl filled with macaroni and cheese

Here’s the general order of operations for this bacon mac and cheese situation:

  1. Cook pasta in salty-like-the-sea water. Seriously. SALT THAT WATER, PEOPLE!
  2. Cook up some bacon. Set the crispy bacon aside and leave the fat in the pot to form the base of our sauce because this is not health food.
  3. Whip up an easy-peasy garlic and rosemary and white cheddar cheese sauce. Pat yourself on the back for being awesome.
  4. Throw it all together. Do a happy dance. Send me a picture on Instagram so I can happy dance, too.

Two wooden forks in a large white bowl filled with macaroni and cheese topped with chopped bacon

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Bacon Mac and Cheese

★★★★★

5 from 1 reviews

A quick and easy stovetop mac and cheese with bacon, rosemary, and white cheddar.

  • Author: Jessie
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: Serves 4-6

Ingredients

  • 3/4 lb. cavatappi pasta
  • 4 strips thick-cut bacon, diced
  • 1 clove garlic, minced
  • 2 sprigs fresh rosemary, leaves removed and roughly chopped (1-2 Tbsp.)
  • 3 Tbsp. all-purpose flour
  • 2 cups milk
  • 2.5 cups shredded white cheddar cheese
  • salt and pepper to taste

Instructions

  1. Cook pasta in very salty water until al dente. Drain and set aside.
  2. Return pot to stove over medium heat. Add diced bacon and cook, stirring frequently, until crispy.
  3. Use a slotted spoon to remove bacon to a paper towel-lined plate. Leave the bacon fat in the pot – you want about 3 tablespoons.
  4. Add garlic and rosemary to pot. The bacon fat will be very hot, so keep an eye on the garlic to ensure it doesn’t burn (you can even reduce the heat or turn it off entirely for a minute if you need to). Cook until garlic has softened and is fragrant, about one minute.
  5. Add flour to pot and stir to combine. Don’t worry if the bacon fat looks a little foamy here.
  6. Add milk to pot a little at a time, whisking constantly to work out any lumps.
  7. Cook sauce for 7-9 minutes, stirring frequently, until it’s thickened and reached a low simmer.
  8. Remove pot from heat and stir in shredded cheese. Stir constantly until cheese has melted, and then season with salt and pepper to taste.
  9. Top mac and cheese with crispy bacon pieces and serve immediately.

Notes

FOR MY BEST MAC AND CHEESE TIPS, CHECK OUT MAC AND CHEESE 101!

Shred your own cheddar cheese if possible – store-bought shredded cheese often has preservatives that prevent the cheese from melting smoothly.

If you think there is too much or too little bacon fat left in the pot after cooking the bacon, you can spoon some of it out or add a little bit of butter until it looks right. I generally find that 4 strips of bacon release just the right amount of fat for forming the roux here, and it’s a very forgiving sauce if you have a little more or a little less.

If you omit the bacon, use 3 Tbsp. butter in place of the bacon fat to make the roux.

Use more or less fresh rosemary depending on the size of your sprigs and your personal preferences.

Use 1/2 – 1 tsp. dried rosemary in place of fresh if you like.

Substitute 1 cup of chicken stock for 1 cup of the milk to lighten this recipe up a little.

Add grilled chicken, salmon, or other proteins or veggies to make this a little heartier.

For plain bacon mac and cheese, you can omit the garlic and rosemary.

Mix up the cheeses here if you like – this recipe is also great when you swap out some of the white cheddar for gruyere, goat cheese, parmesan, cream cheese, fontina, or havarti.

overhead photo of pasta with text overlay

overhead photo of mac and cheese with text overlay

mac and cheese with bacon in a large pot with text overlay

mac and cheese with bacon in a white bowl with text overlay

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Barramundi Lemon Garlic Pasta

This easy barramundi lemon garlic pasta is ready in 30 minutes – perfect for busy weeknights!

This post is sponsored by my friends at Australis Barramundi.

In a hurry? Click here to jump straight to the recipe!

Overhead photo of a cast iron skillet filled with lemon garlic pasta and topped with seared white fish and fresh parsley

Lemon garlic pasta! With barramundi! That’s ready in half an hour or less!

It’s gonna be a good day, friends.

Uncooked barramundi fish fillet on a white cutting board

We’re working with my favorite hearty, freezer-friendly barramundi again today, because 1) It’s delicious and 2) I almost ALWAYS have a bag of this in the freezer, so it’s perfect for tasty dinners when you haven’t made it to the store and 3) my friends at Australis Barramundi work exceptionally hard to raise and harvest these fish in an environmentally- and socially-conscious way. This was the first ocean-farmed fish to receive a Best Choice rating from Monterey Bay’s Seafood Watch program, and Australis also works with a variety of industry stakeholders to make the fish farming industry as a whole better for the fish, the environment, the workers, and the consumers.

PS – You can read more about why I love barramundi in this post and listen to me interview the Australis CEO on At The Table Podcast here!

Gold spoon pouring melty butter over white fish atop spaghetti in a cast iron skillet

So basically, we’re making a tasty, quick, easy dinner with a side of all the feels.

(Because who doesn’t love eating food produced by nice people who want to make the world better?)

Cast iron skillet on a white background filled with pasta and seared white fish

Also, there are carbs.

I got you.

Overhead photo of plain spaghetti and seared white fish on a black plate with gold silverware

This lemon garlic pasta recipe is suuuuuuper simple and very forgiving – use what you have on hand and don’t be afraid to tweak things around to suit your tastes!

A couple of my favorite ways to mix this up: swap the pasta for zucchini noodles, add some veggies (broccoli! peas! asparagus! bell peppers! more garlic! kale! spinach! arugula!), add some basil, throw in some fresh tomatoes, or mix in a splash of white wine for a bit of extra zing. (Hooray for zing!)

Seared white fish atop plain spaghetti in a cast iron skillet

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Barramundi Lemon Garlic Pasta

Overhead photo of spaghetti in a cast iron skillet topped with white fish and parsley

A quick and easy lemon garlic pasta with barramundi!

  • Author: Jessie
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

  • 1/2 lb. spaghetti
  • 2 defrosted Australis Barramundi fillets (about 12 oz).
  • 1 Tbsp. vegetable oil
  • Salt and pepper to taste
  • 4 Tbsp. unsalted butter
  • 1 clove garlic, minced
  • 1/2 tsp. red pepper flakes
  • 1 large lemon, zested and juiced
  • 1/2 cup fresh parsley, chopped, plus extra for garnish

Instructions

COOK THE PASTA:

  1. Cook spaghetti in a pot of very salty water until al dente. (I recommend prepping the rest of the recipe while you wait for the pasta to cook!)
  2. When pasta is al dente, reserve 1/2 cup of the pasta water.
  3. Drain pasta and set aside.

SEAR THE BARRAMUNDI:

  1. Pat barramundi fillets with a paper towel to remove any excess moisture. This will help prevent sticking.
  2. If you like, cut barramundi into portions. I like to cut my fillets in half so they fit in my skillet more easily.
  3. Lightly season both sides of the fish with salt and pepper.
  4. In a large nonstick or cast iron skillet, heat vegetable oil over medium-high heat. Give it a few minutes to heat up – you want a HOT pan here to help prevent the fish from sticking!
  5. When the skillet is hot, carefully place barramundi pieces in the pan. You should hear a nice sizzle!
  6. Cook barramundi for about 2 minutes until the edges have begun to turn opaque. Carefully flip with a thin spatula and cook for two minutes more or until cooked through.
  7. Remove cooked barramundi to a plate and return the skillet to the burner over LOW heat – the pan is still hot, and you don’t want to burn anything while you finish the sauce!

MAKE THE SAUCE:

  1. Add butter, garlic, and red pepper flakes to the skillet, keeping the heat on low. Stir frequently – the skillet will still be hot, and you don’t want the garlic to burn. I like to stir until butter has melted and garlic is fragrant and slightly softened, about 1 minute.
  2. Add the juice and the zest of one lemon to skillet and stir to combine.
  3. Add chopped parsley to skillet and stir to combine.
  4. Add salt and pepper to taste.
  5. Reserve 2-3 tablespoons of sauce to drizzle over the barramundi.
  6. Add cooked pasta to remaining sauce and toss to combine. If it looks dry, add a splash of pasta water to bring it together (I generally use about 1/4 cup of pasta water).

SERVE:

  1. Top spaghetti with cooked barramundi and drizzle the fish with the sauce you reserved earlier. Garnish with fresh parsley and serve immediately.

Notes

I cut my barramundi fillets in half to create smaller portion sizes that fit more easily into my skillet. Leave the fillets whole if you like, or cut them into smaller pieces.

This is a great blank-canvas pasta: add basil, spinach, kale, more garlic, or any other veggies you have for a heartier meal!

Use zucchini noodles in place of some or all of the spaghetti to lighten up this lemon garlic pasta even more.

Use more or less butter or lemon depending on your personal preferences. I like a bold lemon flavor, but you can use less lemon juice and zest if you prefer something more mellow.

Don’t be afraid of seasoning! Because this pasta is so simple, it’s especially important to season with salt and pepper to help the flavors shine. I recommend good Kosher salt and fresh ground pepper.

I use vegetable oil here because it has a high smoke point and doesn’t impart much flavor. Clarified butter and canola oil also work well. You can use butter or olive oil in a pinch, but they may smoke or burn and impart more flavor than you want here.

white fish and spaghetti photo with text overlay

white fish and spaghetti on a black plate photo with text overlay

seafood pasta photo with text overlay

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Healthier Shrimp Alfredo

Lighten up your favorite shrimp alfredo recipe with this easy zucchini noodle twist! Ready in 20 minutes and under 400 calories! This post contains affiliate links: if you buy something I’ll earn a small commission at no cost to you.

This post is sponsored by my friends at Wild American Shrimp. 

In a hurry? Click here to jump straight to the recipe!

Overhead photo of white bowl with zucchini noodles and shrimp on a light background

Okay.

I am officially ONE HUNDRED AND FIFTY PERCENT on this zoodle noodle bandwagon.

(Join me, won’t you?)

Overhead closeup photo of raw spiralized zucchini noodles

I’ve been a teeeeensy bit obsessed with zoodles (that’s short for “zucchini noodles,” if you’re like me and exactly zero percent hip to anything. I may or may not have had to Google it) ever since I caved last year and finally bought a spiralizer.

And okay, I’m usually vehemently against any kitchen products that have just one use, but honestly? This spiralizer is MAYBE the best thing I’ve bought in years. Pasta and I are basically soulmates, so the fact that I can “eat spaghetti” without actually, you know, EATING SPAGHETTI is kind of amazing.

But let’s talk about this shrimp alfredo recipe!

Overhead photo of a large skillet with alfredo sauce, cooked shrimp, and spiralized zucchini noodles on a white background

Since I jumped on the zoodle-noodle bandwagon, I’ve stuck mostly to lighter sauces like pesto or a quick bolognese. But it was really only a matter of time before I gave it a whirl with something cheesy. Liiiiike, for example, this garlic parmesan cream sauce (<– because OMG).

I was a little on the fence about whether zucchini noodles would hold up to a heavier sauce, but these vegetable noodles DID. NOT. DISAPPOINT. The zoodles stayed firm and twirl-able (which, twirlability = 90% of the fun with real spaghetti, yes?) and kept this heavier sauce feeling light and summery.

Side photograph of zucchini noodles and cooked shrimp with white cream sauce in a white bowl

Also, let’s dole out some bonus points for this recipe being 1) ready in 20 minutes and 2) clocking in at under 400 calories per serving. Hip hooray for zoodle shrimp alfredo!

ALSO also, don’t forget to look for Wild American Shrimp when you’re shopping for recipe ingredients (which I know you’re totally about to run out and do, because helloooooo, we basically just turned shrimp fettuccine alfredo into health food).

You can read more about why I choose Wild American Shrimp in this post, but here’s the short version: It’s sustainable, shrimpers are awesome, YAY for supporting local family fishermen, and BOO to the serious slave labor issues plaguing the foreign shrimp supply chain.

Overhead photo of zucchini noodles and cooked shrimp in a white bowl with a dark fork and a light background

But seriously. That running-out-for-ingredients thing we just talked about?

Do it. Do it nowwwwwww.

Side photograph of a fork lifting zucchini noodles and cooked shrimp out of a white bowl

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Healthier Shrimp Alfredo

Overhead square photo of spiralized zucchini noodles and cooked shrimp in a white bowl

★★★

3 from 1 reviews

An easy healthy shrimp alfredo recipe.

  • Author: Jessie
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

  • 3 large zucchini
  • 3 Tbsp. unsalted butter, divided
  • 1 lb. shrimp, peeled and deveined (I recommend Wild American Shrimp)
  • 1 clove garlic, minced
  • 2 Tbsp. flour
  • 1.5 cups milk
  • 1 cup shredded parmesan cheese

Instructions

  1. Spiralize the zucchini into zoodles (see recipe notes). Set aside.
  2. In a large skillet over medium heat, melt half of the butter. I like to use a large flat-bottomed skillet like this one.
  3. Add shrimp to skillet and season with salt and pepper to taste. Cook, stirring occasionally, for 4-6 minutes until shrimp are just cooked through. Remove shrimp from skillet and set aside, leaving any remaining butter in the pan.
  4. Keep the skillet over medium heat and add the remaining butter. Stir to melt.
  5. Add garlic to skillet and cook until fragrant, about 1 minute. Keep an eye on the butter while the garlic cooks – reduce the heat to low if the butter starts to brown too much.
  6. Add flour to skillet and stir to form a roux. Let cook for 30 seconds or so.
  7. Add milk to skillet a little at a time, stirring constantly to break up any lumps. I like to use a whisk here.
  8. Let the sauce thicken, whisking occasionally, over medium heat until it’s thickened considerably, about 5-7 minutes. You want a THICK sauce here – almost to a custard or pudding consistency – because when you add the zucchini noodles, they’ll release quite a bit of moisture and the sauce will naturally thin out on its own.
  9. Remove sauce from heat. Stir in parmesan cheese and salt and pepper to taste.
  10. Add zucchini noodles and cooked shrimp to sauce and toss to combine. The sauce may seem thick at first, but that’s ok – let it sit for a minute or two to let the zucchini release some water and then give it a final toss before serving.
  11. Serve immediately.

Notes

Spiralizing Zucchini: I use and love this spiralizer for zucchini noodles, but you could also use the thin slicer blade on a mandolin OR cut noodles by hand by peeling thick pieces with a vegetable peeler and then slicing to your desired thickness. I resisted the spiralizer for a long time, but honestly, I’m SO glad I finally bought one. We use it all the time and it’s super quick and easy (click here to grab the one I use!)

Watery Zucchini Noodles: You’ll notice that the sauce for this recipe gets really thick, and it doesn’t look like there’s a whole lot of it at first. When zucchini cooks, it releases a lot of water – so when you add the zucchini noodles to the sauce, that water will release and naturally thin out the Alfredo to the consistency we want. If you’re worried about the zucchini getting TOO watery, you can hit it with some salt and set it in a colander for 15 minutes or so to draw out some of the moisture, and then proceed with the recipe. You could also cook the noodles in a separate skillet, drain any liquid, and then add them to the sauce.

Look for wild-caught American shrimp when you’re buying shrimp for this recipe. You can read more about why it’s best to buy Wild American Shrimp in this post. (The short version: sustainable fisheries, support local shrimpers, avoid shrimp processed with slave labor).

If you substitute real pasta for the zucchini noodles in this recipe, I recommend doubling the sauce or adding a large splash of pasta water to the recipe as written to thin out the sauce.

Add broccoli, peas, asparagus, peppers, or any other veggies you have on hand to this recipe! It’s a great blank-canvas recipe for those clean-out-the-fridge nights.

Zucchini noodles do NOT keep well once they have sauce on them, so plan to eat this all in one sitting or save zucchini noodles separate from any extra sauce if you want leftovers.

Not a zoodle fan? Use half zoodles and half cooked spaghetti if you like.

Nutrition

  • Calories: 379

Healthier Shrimp Alfredo - Lighten up your favorite shrimp alfredo recipe with this easy zucchini noodle twist! Fresh zoodles and sustainable wild shrimp are tossed with a ten minute garlic parmesan sauce. Ready in 20 minutes and under 400 calories!

Healthier Shrimp Alfredo - Lighten up your favorite shrimp alfredo recipe with this easy zucchini noodle twist! Fresh zoodles and sustainable wild shrimp are tossed with a ten minute garlic parmesan sauce. Ready in 20 minutes and under 400 calories!

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Creamy Mushroom Pasta with Garlic Sauce

This easy mushroom pasta with garlic sauce is sure to be a hit. Creamy garlic parmesan sauce and sautéed mushrooms make this a filling and delicious weeknight recipe. 

In a hurry? Click here to jump straight to the recipe!

Side photograph of spaghetti in white sauce topped with chopped parsley on a small white plate with a light background.

This pasta with garlic sauce is sooooo yummy.

Close-up photograph of spaghetti pasta in a skillet with white sauce and mushrooms

Longtime Life As A Strawberry readers (hiiiiii, I heart you!) might actually recognize this as one of the OG LAAS recipes from back in the day.

This easy mushroom pasta with garlic sauce was first posted just five months into the life of this website, back when I had no idea what I was doing (still don’t, let’s be real) and no inkling that this delightful little corner of the internet would someday be a major piece of my full-time self-employed life.

Ahhhhh, memories.

Side photograph of a hand in front of a white background dropping chopped parsley into a skillet full of spaghetti and mushrooms.

I’m bringing this sauce back today because 1) it is BONKERS EASY and 2) it is BONKERS DELICIOUS and 3) the old pictures were BONKERS TERRIBLE so I gave them a lil’ facelift.

Overhead photo of two small white plates with spaghetti in white sauce topped with chopped parsley on a light grey background with a dark blue napkin in the corner.

I serve this creamy mushroom garlic sauce over a pile of spaghetti, but it’s also tasty with chicken, pizza, or any other place you might use a simple white sauce.

It’s also FAST, which means YAY, because we all have better things to do than stand over the stove all day, right?

Close up side photograph of spaghetti with white sauce and mushrooms in a dark grey skillet, topped with chopped parsley

 

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Creamy Mushroom Pasta with Garlic Sauce

Side photograph of spaghetti on a white plate topped with chopped parsley on a light background

★★★★★

4.6 from 10 reviews

A quick and easy mushroom pasta with garlic sauce.

  • Author: Jessie
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: Serves 6

Ingredients

  • 3/4 lb. – 1 lb. spaghetti (see recipe notes)
  • 2 Tbsp. extra virgin olive oil
  • 8 oz. baby portobello mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 large green onions, chopped
  • salt and pepper to taste
  • 2 Tbsp. flour
  • 1.5 cups milk
  • 2/3 cup shredded parmesan cheese
  • 1/4 cup fresh parsley, chopped, plus extra for garnish

Instructions

  1. Cook pasta in very salty water according to recipe or package directions. Make the sauce while the pasta cooks.
  2. In a large saucepan, heat olive oil over medium heat.
  3. Add mushrooms to oil and sauté until mushrooms have reduced in size, about 4 minutes. If the mushrooms soak up all the olive oil, add another teaspoon.
  4. Add garlic, green onions, salt and pepper to mushrooms and stir to combine. Cook until garlic is fragrant and mushrooms have released some additional liquid, about one minute.
  5. Add flour to saucepan and stir to incorporate all ingredients. Let cook for 30 seconds or so.
  6. Add 1/2 cup of the milk and stir to break up any lumps of the mushroom and flour mixture. The milk will thicken fairly quickly; that’s okay. Add the remainder of the milk and stir to incorporate all ingredients.
  7. Bring sauce to a simmer and cook until milk has thickened, about 5 minutes.
  8. Remove sauce from heat and stir in parmesan cheese. If you can, shred your own cheese – pre-shredded cheese has additives in it that make it more difficult for the cheese to melt smoothly. Stir in the chopped parsley.
  9. Garnish with extra parsley and serve immediately.

Notes

If you’re serving this recipe over pasta, use 3/4 lb. pasta if you like things a little saucier, or use up to 1 lb. pasta for a lighter coating of sauce. You can also lighten the pasta version of this dish up by using zucchini noodles in place of pasta!

If you are a strict vegetarian (or if you’re cooking for one!) make this dish vegetarian by using a vegetarian (rennet-free) parmesan cheese.

Use shallots or white onions in place of the green onions for a stronger taste.

Add chicken, shrimp, salmon, or sausage to this pasta for additional protein.

Add any veggies you have on hand to make this a little heartier! I like peas, broccoli, asparagus, bell peppers, spinach, and arugula as mix-ins.

I serve this sauce over pasta, but it’s also good as pizza sauce or atop grilled chicken.

Nutrition

  • Calories: 416
Creamy Mushroom Pasta With Garlic Sauce - This easy weeknight garlic mushroom sauce recipe is sure to be a hit. Creamy garlic parmesan sauce and sautéed mushrooms make this a filling and delicious weeknight recipe.
Creamy Mushroom Pasta With Garlic Sauce - This easy garlic mushroom sauce is sure to be a hit. Creamy garlic parmesan alfredo sauce and sautéed mushrooms make this a filling and delicious weeknight recipe.

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Parmesan Spinach Mac and Cheese

This parmesan spinach mac and cheese is an easy, satisfying recipe for busy weeknights.

In a hurry? Click here to jump straight to the recipe!

Side photo of cavatappi pasta with white sauce and spinach inside a large saucepan

I got four different emails this morning from blogger friends who made “detox” or “healthy” or “goddess” geggie-packed recipe things (<– side note, WTF is “goddess” food and someone please tell me why and how this is a thing).

But friends, I’m just gonna let you know now: that is very much NOT how we will be rolling today.

Because in Life As A Strawberry land, where I am somehow the dinnertime cruise director (and am maybe also a little bit drunk with power), we will be enjoying some CARBS that I have COVERED IN CHEESE.

But also there is spinach. Soooo…health food?

Side photo of cavatappi pasta in white sauce with spinach in a shallow white bowl on a dark grey background.

This particular spinach mac and cheese recipe is a riff on my faaaaavorite parmesan sauce (which, as you might know, pops up on orzo and spaghetti and gnocchi every so often).

BUT! I’ve simplified the recipe even more today so that this here mac and cheese is ready in 30 minutes. With basically no prep required. Because we have THINGS to do, right?

We’re talking six basic steps to spinach mac and cheese weeknight world domination:

  1. Make pasta.
  2. Whisk sauce.
  3. Add spinach.
  4. Add cheese.
  5. Cover pasta in spinach cheese sauce.
  6. Stuff the pasta in your face.

Overhead photo of cavatappi pasta with white sauce and spinach in a shallow white bowl on a dark grey background with a dark linen napkin in the corner

Like most mac and cheese, this is a great blank-canvas food. Add some protein or extra veggies to mix it up (if you’re into that sorta thing). PS – Check out Mac and Cheese 101 for my best customization tips!

You could also add artichoke hearts for a spinach artichoke dip mac and cheese-type situation, but CONFESSION: I hate artichokes (I haaaaaate them) so I’ll just leave that particular mix to you guys, k?

Side photo of corkscrew pasta with white sauce and spinach in a large dark grey saucepan with a silver serving spoon

How to make parmesan spinach mac and cheese – the video!

 

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Parmesan Spinach Mac and Cheese

Side photo of cavatappi pasta in a white sauce with spinach in a shallow white bowl on a dark grey background

★★★★★

5 from 1 reviews

Easy parmesan spinach mac and cheese.

  • Author: Jessie
  • Prep Time: 10 min
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: Serves 4-6

Ingredients

  • 3/4 lb. cavatappi pasta
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. flour
  • 2 cups milk (I used 1%)
  • 3 cups fresh spinach, roughly chopped
  • salt and pepper to taste
  • 1/4 cup cream cheese
  • 1.5 cups shredded parmesan cheese

Instructions

  1. Cook the pasta in very salty water until al dente. Drain pasta and set aside.
  2. Return empty pasta pot to stove and turn the heat to medium.
  3. Add butter to pot and heat until just melted.
  4. Whisk flour into butter and let cook for 30 seconds.
  5. Slowly stream milk into pot, whisking constantly to break up any lumps of flour. Cook, whisking occasionally, until sauce has thickened and just begun to simmer, about 7-10 minutes.
  6. Stir chopped spinach, salt, and pepper into sauce and cook 1-2 minutes more until spinach has wilted.
  7. Remove sauce from heat.
  8. Add cream cheese and shredded parmesan cheese to sauce and stir until cheese has melted.
  9. Return cooked pasta to sauce and stir to coat. Serve immediately.

Notes

Buy good parmesan cheese and shred it yourself – pre-shredded cheese is sometimes coated with preservatives  that will prevent it from melting smoothly.

Substitute 1 cup of frozen spinach for the fresh spinach if you like. Fresh arugula can also be used in place of the spinach.

Don’t forget to add plenty of fresh ground pepper to this pasta!

Feel free to bake this mac and cheese if you prefer. I recommend you follow the bread crumb and baking instructions in Mac and Cheese 101.

Add artichoke hearts, garlic, onions, and/or sautéed mushrooms to this macaroni and cheese for an extra boost of vegetables. You could also add steamed broccoli, peas, corn, or bell pepper.

For extra protein, add chicken, shrimp, bacon, or smoked salmon. Cook the meat separately and stir it into the pasta when you’re ready to serve.

Strict vegetarians can make this recipe with vegetarian parmesan cheese (the kind that does not contain rennet).

Nutrition

  • Calories: 541
Parmesan Spinach Mac and Cheese - This easy macaroni and cheese recipe is perfect for busy weeknights. Easy, delicious mac and cheese with spinach and ready in 30 minutes. Vegetarian.
Parmesan Spinach Mac and Cheese - This simple macaroni and cheese recipe is perfect for weeknights. Easy, satisfying mac and cheese with spinach and ready in 30 minutes. Vegetarian.
Parmesan Spinach Mac and Cheese - This quick macaroni and cheese recipe is an easy, satisfying mac and cheese with spinach. Ready in 30 minutes. Vegetarian.

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