Spinach Mac-And-Cheese Gratin

This rich gratin combines tender cavatappi with a velvety four-cheese béchamel, fresh spinach, and a crunchy herb–panko topping for a deeply comforting baked pasta dish.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

1 (16-ounce) package dry cavatappi pasta

1 recipe Classic Béchamel

1 cup shredded raclette cheese

1 cup shredded Gruyère cheese

1 cup shredded Fontina cheese

1 cup shredded Oaxaca cheese

4 cups torn spinach

1 cup panko bread crumbs

½ cup chopped fresh mixed herbs, such as Italian parsley, thyme, sage and/or chives

Directions

Preheat oven to 400°F. Bring a large pot of salted water to a boil. Add pasta; reduce heat and gently boil for 8 minutes or until al dente; drain well. Transfer to a 10×10-inch baking dish.
In a medium saucepan, heat Classic Béchamel until warm. Slowly stir in raclette, Gruyère, Fontina and Oaxaca cheeses until completely melted. Stir in spinach until just wilted.
Remove sauce from heat; pour over cooked pasta in baking dish and stir until combined. Sprinkle with bread crumbs and fresh herbs. Bake for 12 minutes. Remove from oven.
Heat oven broiler to high. Place baking dish 4 inches from heat; broil for 3 minutes or until bread crumbs are lightly golden.

Spinach Mac-And-Cheese Gratin

Recipe Information

Ingredients

Directions

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Spinach Mac-And-Cheese Gratin

Recipe Information

Ingredients

Directions

More Recipes

Related Categories