Ingrédients pour Macaroni Spinach And Cheese Casserole Oamc
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Comment préparer Macaroni Spinach And Cheese Casserole Oamc
- Preheat oven to 400°F (200°C).
- Wash and chop 10 oz fresh spinach. Place in a large saucepan, cover, and cook over moderate heat until wilted (3-4 minutes). Drain well, cool, and coarsely chop.
- Melt 1 tbsp butter in a large skillet over medium-high heat. Add 1/2 medium onion (chopped) and cook until softened (2 minutes).
- Add 8 oz mushrooms (sliced), 2 cloves garlic (minced), 1 tsp dried thyme, 1 tsp dried basil, and 1 tsp dried tarragon. Cook, stirring occasionally, until liquid evaporates (5 minutes). Set aside to cool.
- In a small saucepan, melt 3 tbsp butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in 2 cups milk. Bring to a simmer, stirring constantly. Reduce heat to low and stir for 5 minutes until thickened and smooth.
- Remove from heat and stir in 1 tsp salt, 1/2 tsp black pepper, 1/4 cup grated Parmesan cheese, and 1 tbsp Dijon mustard.
- Cook 1 lb macaroni according to package directions. Drain and set aside.
- Mix 1 cup of the cheese sauce with the cooked macaroni.
- Grease four 1 1/2-cup ramekins.
- Divide the macaroni mixture evenly among the prepared ramekins.
- Stir 1/2 cup of the remaining cheese sauce into the mushroom mixture. Add the reserved spinach and 15 oz ricotta cheese. Mix well.
- Spoon the spinach and mushroom mixture over the macaroni in each ramekin.
- Top each casserole with the remaining Parmesan cheese.
- Cover the ramekins with foil and bake for 30 minutes.
- Uncover and bake until bubbly (about 10-15 more minutes).
- For microwave reheating: Remove from freezer, allow to thaw slightly, then microwave on high for 7-10 minutes, or until heated through.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
13g
Fat
87g
Carbs
10g