Spinach Ricotta Mac & Cheese

This creamy, delicious, and easy-to-make Spinach Ricotta Mac & Cheese is completely life changing! Made with wholesome spinach, creamy ricotta, shredded cheddar and mozzarella, and pasta elbows, this is a pasta recipe that the entire family will love. Put this mac & cheese recipe together in 30 minutes or less for an easy, comforting, next-level dinner!

Course Dinner

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 412kcal

Author Christine McMichael

Equipment

Non-Stick Skillet

Ingredients

Spinach Ricotta Mac & Cheese

12 ounces large elbows pasta
1/4 cup olive oil
2 teaspoons minced garlic
1/2 cup finely chopped yellow onion
1 1/3 cups milk
2 1/4 cups chicken broth
1/4 cup whole wheat flour
salt/pepper to taste
1 cup ricotta
1 cup shredded mozzarella
1 cup shredded cheddar
4-5 cups spinach

Topping (Optional)

8 whole wheat crackers, crumbled optional
1/4 cup grated parmesan optional

Instructions

Preheat the oven to 350 degrees F (if adding crackers and parmesan topping).
Cook the pasta according to directions.
In a large sauce pan, sauté the garlic and onion in olive oil for about 2-3 minutes over medium-high heat.
Add in the milk, broth, and flour.
Let simmer and whisk until the sauce thickens and reduces, about 5-6 minutes.
Add in the ricotta, mozzarella, and cheddar cheeses.
Continue to whisk and cook until the sauce is thick and creamy, about 4-5 minutes.
Remove from heat and add in the spinach and cooked pasta.
Top with crumbled whole wheat cracks and grated parmesan, then bake in the oven for about 8-10 minutes (optional).
Serve and enjoy!

Notes

Tips For Success

It's best to let the ricotta get to room temperature before adding to the recipe.
If the ricotta is cold, add a little bit of the warm creamy sauce and mix before adding into the sauce pan.
Full remove from heat before adding in the spinach.
If the cheesy sauce is too thick, add more milk or broth (a Tablespoon at a time). If it's too thin, add more whole wheat flour until it's the right consistency!

Storing This Recipe

Once the recipe has cooled, this Spinach Ricotta Mac & Cheese can be stored in an airtight container in the refrigerator for 3-5 days. It can also be frozen for up to 3 months!

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