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MAC AND CHEESE! It’s just the best. And I realized the other day that I haven’t posted a single macaroni and cheese recipe since the super-awesome Mac and Cheese Week that happened in 2012. As in, OVER A YEAR AGO. (Whoops). Let’s remedy that, shall we?
I’m making up for my grievous mac-n-cheese oversight with this super cheesy, creamy, even-has-spinach-in-it-so-it-looks-sort-of-healthy mac and cheese recipe. This has actually become one of my favorite go-to mac and cheese recipes (which is saying something, because I think we all know how I feel about mac and cheese). The havarti here just melts so beautifully – it creates the creamiest, most decadent cheese sauce (and with just skim milk, no less!)
It’s a nice, mild recipe perfect for sharing. Although it’s also perfect for eating all by yourself straight out of the pot while you stand over the stove. Whatever works for ya.
- 1 lb. pasta (I used elbow macaroni)
- Cook pasta in very salty water until it is al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat.
- When butter is melted, whisk in flour to form a roux. Let cook for 1-2 minutes, until roux has darkened.
- Add milk a little at a time to the roux, whisking well between each addition to beat out any lumps. Whisk until all milk is incorporated.
- Bring sauce to a simmer and cook, whisking occasionally, until it has thickened, about 8-10 minutes.
- When sauce has thickened, remove it from the heat and stir in cheese, spinach, salt, and pepper. Stir until cheese has melted.
- Toss pasta in sauce and serve immediately. Top with extra havarti cheese and fresh ground pepper if you’d like a bit of garnish.
Tip: If cheese ever doesn’t melt completely into a sauce or soup, zap it for a few seconds with an immersion blender to work out any cheese lumps and fake a perfect sauce!