Creamed Spinach Mac and Cheese.

No problem eating greens with this creamed spinach mac and cheese!  I am serious. A whole huge bunch of fresh spinach. Baked into the loveliest mac and cheese pot that you ever will see. It’s everything you want and more, plus it is full of vegetables. There is NO getting around this one.  Who needs […]

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No problem eating greens with this creamed spinach mac and cheese! 

This creamed spinach mac and cheese is a dreamy, cheesy mac and cheese dish with tons of fresh baby spinach! Super comforting and flavorful.

I am serious. A whole huge bunch of fresh spinach. Baked into the loveliest mac and cheese pot that you ever will see. It’s everything you want and more, plus it is full of vegetables. There is NO getting around this one. 

Who needs a bowl of mac and cheese with extra pow? ME! And you. Definitely you. 

This creamed spinach mac and cheese is a dreamy, cheesy mac and cheese dish with tons of fresh baby spinach! Super comforting and flavorful.

Secret time? I never had creamed spinach growing up. My mom and grandma never made anything like it – in fact, it wasn’t until my 20s that I had it. Obviously, I avoided it like the plague if I was offered it prior to that. My distaste for vegetables was off the charts and even creamed spinach, with what appeared to be a silky bechamel, was off limits for me.

The only thing that got me eating spinach was when it was drenched in hot bacon dressing.

And let’s be real – that dish is amazing. 

fresh baby spinach

But creamed spinach? No way! I feel like I totally missed out on plates of comfort food by avoiding it most of my life. 

No longer! I’m here for all the creamed spinach. I’m even putting it in your mac and cheese. 

I shared this on instagram a few weeks ago and many of you have been anticipating the recipe! It’s finally here, and you can find me making it on my instagram stories later today too!

creamed spinach

Okay so here’s the deal. You’re basically going to make creamed spinach (like, a bunch of it) and then throw in tons of cheese. And tons of pasta.

This creamed spinach mac and cheese is a dreamy, cheesy mac and cheese dish with tons of fresh baby spinach! Super comforting and flavorful.

Then sprinkle it with crispy crunchy fried onions. Or breadcrumbs!

Then bake it until super melty and cheese and hot. 

And you just WON’T BELIEVE how fabulous it is.

This creamed spinach mac and cheese is a dreamy, cheesy mac and cheese dish with tons of fresh baby spinach! Super comforting and flavorful.

This is such a great side dish or comforting meal, it has lots of green for Saint Patrick’s Day and it’s super satisfying and warming. Food is love all the time, but especially right now.

This creamed spinach mac and cheese is a dreamy, cheesy mac and cheese dish with tons of fresh baby spinach! Super comforting and flavorful.

The crunchy topping is my favorite part. I like to use those crispy onions you may still have hiding in your pantry from the holiday season (use ’em up! they’re going to expire soon!) but you can also use breadcrumbs, cracker crumbs, heck – even pretzel crumbs!

This creamed spinach mac and cheese is a dreamy, cheesy mac and cheese dish with tons of fresh baby spinach! Super comforting and flavorful.

Just look at that perfection! Cheesy, melty, soft but sturdy noodles, tons of green! I love it so much. There is no better time to eat our feelings.

This creamed spinach mac and cheese is a dreamy, cheesy mac and cheese dish with tons of fresh baby spinach! Super comforting and flavorful.

Creamed Spinach Mac and Cheese

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Creamed Spinach Mac and Cheese

This creamed spinach mac and cheese is a dreamy, cheesy mac and cheese dish with tons of fresh baby spinach! Super comforting and flavorful.
Course Main Course, Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Author How Sweet Eats

Ingredients

  • 1 pound short cut pasta, cooked according to package directions
  • 4 tablespoons unsalted butter
  • 1 sweet onion, diced
  • 3 garlic cloves, minced
  • pinch of salt and pepper
  • 4 tablespoons flour
  • ¼ teaspoon freshly ground nutmeg
  • 12 ounces fresh baby spinach
  • 2 cups milk
  • 12 ounces fontina
  • 2 1/2 cups milk
  • 12 ounces fontina cheese, freshly grated
  • 6 ounces white cheddar, freshly grated
  • 2 ounces parmesan cheese, freshly grated
  • ½ cup crispy onions or breadcrumbs, for topping

Instructions

  • Heat a large oven-safe pot over medium-low heat and add the butter. Stir in the onion and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions have softened.
  • At this time, you can also cook the pasta in another pot. You can cook it before too - just make sure to give it a quick spritz of olive oil so it doesn't stick together.
  • Toss all the grated cheese together.
  • Stir the flour into the onions to create a roux. Cook for 2 to 3 minutes, until it becomes golden in color and starts to smell nutty. Slowly stream in the milk while stirring constantly. The mixture will begin to come together and thicken. Stir in the nutmeg.
  • Add in the spinach - it will seem overwhelming at first, but it will quickly cook down! Stir until it cooks down and softens.
  • Once the spinach cooks down, stir in almost all of the cheese (reserve a bit for topping) and the pasta. Toss it together over and over until it is combined.
  • Top with the remaining grated cheese. Top with crispy onions. Bake for 35 to 30 minutes, until golden and bubbly.

This creamed spinach mac and cheese is a dreamy, cheesy mac and cheese dish with tons of fresh baby spinach! Super comforting and flavorful.

I mean I’m pretty sure this is what they mean by eat your greens. 

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Brussels, Fontina and Pistachio Puff Pastry Tart.

This brussels sprouts tart is all I want to eat today.  My mom is still is disbelief that I love brussels. It’s true. So am I!  And to think that it was almost ten years ago that I really fell in love with them! Makes me so happy I discovered them sooner rather than later. […]

The post Brussels, Fontina and Pistachio Puff Pastry Tart. appeared first on How Sweet Eats.

This brussels sprouts tart is all I want to eat today. 

This brussels sprouts tart has a ton of flavor! Melty fontina, sliced brussels and crunchy pistachios all on top of puff pastry. Delish!

My mom is still is disbelief that I love brussels. It’s true. So am I! 

And to think that it was almost ten years ago that I really fell in love with them! Makes me so happy I discovered them sooner rather than later.

Here we go meshing my obsessed with brussels and my obsession with puff pastry. I’m into it.

puff pastry with brussels sprouts

If you want to make an amazing snack for Thanksgiving appetizers – or if you need an incredible meatless monday dinner, I’ve got the hook up. 

THIS IS IT!

There is a ton of flavor here. If you’re a brussels freak like I am, you will love love love it. It’s savory to the max.

Remember when I went through the phase of making pepperoni puff pastry pizzas all the time? I don’t know why I took a break. Making anything on puff pastry is absolutely incredible. 

This brussels sprouts tart has a ton of flavor! Melty fontina, sliced brussels and crunchy pistachios all on top of puff pastry. Delish!

If you want to make this as an appetizer, I don’t suggest making it ahead of time. That’s the one downside to puff pastry – it just doesn’t hold up that great after it sits for a few hours. Sure, it may be good, but it’s not as delish as when it first comes out of the oven and there are layers upon layers of flaky, buttery flavor. That crisp crunch is a dream boat. 

Instead! What you can do is chop and measure and grate everything you need. You can even do it the day before. When it comes time to make the tart, gather the ingredients while preheating the oven. Assemble, bake and you’re finished!

Then you can snack and go to heaven because this is utterly fantastic. 

This brussels sprouts tart has a ton of flavor! Melty fontina, sliced brussels and crunchy pistachios all on top of puff pastry. Delish!

The tart is super flavor friendly too, meaning you can customize a few things! Use a different cheese (parmesan? gruyere?), drizzle with balsamic glaze, add some shrimp – whatever you’d like.

Make it you own, woohoo!

This brussels sprouts tart has a ton of flavor! Melty fontina, sliced brussels and crunchy pistachios all on top of puff pastry. Delish!

Brussels Sprouts Tart

Brussels Fontina and Pistachio Tart

This brussels sprouts tart has a ton of flavor! Melty fontina, sliced brussels and crunchy pistachios all on top of puff pastry. Delish!

  • 1 sheet of puff pastry, (defrosted)
  • 6 ounces fontina cheese, (freshly grated)
  • 1 ½ cups sliced brussels sprouts
  • 2 garlic cloves, (minced)
  • pinch of salt
  • freshly cracked black pepper
  • ½ teaspoon freshly grated nutmeg
  • ⅓ cup chopped pistachios, (I use roasted and salted!)
  • 1 egg + 1 teaspoon water, (beaten for an egg wash)
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the sheet of puff pastry on the parchment. Poke a few holes with a fork in the pastry center. This helps keep the center from bubbling up too much!
  2. Cover the puff pastry with about three quarters of the fontina cheese, leaving a ½-inch border along the outsides. Top the fontina with the sliced brussels and minced garlic. Sprinkle on a pinch of salt and black pepper. Sprinkle on the rest of the fontina. Sprinkle on the pistachios.
  3. Brush the edges of the pastry with the egg wash. Bake the pastry for 20 to 25 minutes, until the pastry is slightly puffed and golden and the cheese is bubbly. Let cool for a minute then slice and serve!

This brussels sprouts tart has a ton of flavor! Melty fontina, sliced brussels and crunchy pistachios all on top of puff pastry. Delish!

Because how good does that look?!

The post Brussels, Fontina and Pistachio Puff Pastry Tart. appeared first on How Sweet Eats.

Three Cheese Spaghetti Squash.

Three cheese spaghetti squash that is straight out of your dreams? It’s here! Right here. For you to make for dinner tonight.  And it is cheesy, comfort food perfection.  Some of you might remember way back in the day when I shared my squash and cheese recipe. It’s a lighter take on mac and cheese, […]

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Three cheese spaghetti squash that is straight out of your dreams?

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

It’s here! Right here. For you to make for dinner tonight. 

And it is cheesy, comfort food perfection. 

roasted spaghetti squash

Some of you might remember way back in the day when I shared my squash and cheese recipe. It’s a lighter take on mac and cheese, captured terribly as many things were in 2009 but still super delicious. And I’m always blown away every fall by how many of you still make and enjoy that recipe. And embarrassed, to be honest, because who wants to go back and read what is basically a diary entry from ten years ago?!

But still. It’s delish and probably my favorite way to enjoy spaghetti squash!

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

How adorable are these squash bowls?!

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

I LOVE cutting spaghetti squash this way because it feels even more like a cozy bowl. Like all of your squash is in that bowl and you can twirl your fork around and enjoy it on the couch while crying your eyes out to This Is Us. Or something like that.

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

So here’s the deal. 

You cut the squash, scrape the seeds and roast it until tender. Scrape the spaghetti squash strands, toss them with some milk or cream, three cheeses and sprinkle with a few crunchy garlic bread crumbs. Bake them again for 15 minutes or so, until the cheesy is extra melty and you essentially have a bowl of squash mac and cheese.

I mean, OMG.

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

This is comfort food HEAVEN.

While I don’t tend to use spaghetti squash as a meal replacement (the chickpea pastas are so much better for that!), this makes a fantastic side dish or meal in itself. Words cannot even explain how much I love this recipe! It makes your kitchen smells amazing and everyone (seriously EVERYONE) who has taken a taste of it? Is completely sold.

Even those who don’t go crazy for spaghetti squash have loved this. 

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

And!!

The best part about this recipe is that you can do this ahead of time!! I have roasted the squash up to three days ahead of time. Don’t pull the squash, just let it cool completely then wrap it up and stick it in the fridge. When you’re ready to make it, stick it in the oven to warm it up, pull the strands, then do the whole milk+cheese addition until melty. It’s embarrassingly easy. And maybe embarrassingly easiER if you use the microwave for all that. You know?

It’s so comforting. So satisfying. Really really delicious. At the same time, it’s rather light because spaghetti squash is, well… light. And you can keep twirling the strands from the sides and “adding” to your squash and cheese bowl as you go. Very much the perfect fall meal.

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

Three Cheese Spaghetti Squash and Cheese

Three Cheese Spaghetti Squash Bowls

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

  • 2 spaghetti squash
  • 1 to 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • ⅓ cup freshly grated fontina cheese
  • ⅓ cup freshly grated gruyere cheese
  • ⅓ cup freshly grated parmesan cheese
  • ¼ cup panko bread crumbs
  • ¼ cup fine seasoned bread crumbs
  • ⅓ to ¾ cup milk, half and half or cream ((milk works, cream will make it richer!))
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment or foil.
  2. Slice the spaghetti squash in half width-wise, right down the center. Scrape out the seeds (I like to use a grapefruit spoon for this) and place it on a baking sheet. Spritz or brush it with olive oil and sprinkle with salt and pepper.
  3. Roast the squash for 30 to 35 minutes, or until the strands easily scrape away from the sides.
  4. While the squash is roasting, toss together the cheeses in a bowl. In another bowl, stir together the breadcrumbs.
  5. Use a fork to scrape the strands of the squash. Pour 2 to 3 tablespoons of milk or cream into each squash, then 2 to 3 tablespoons of cheese. Stir with your fork to toss and mix everything together, making sure the cheese is dispersed. Sprinkle the top with the remaining cheese and the breadcrumbs.
  6. Return the squash to the oven and bake for another 10 to 15 minutes or so, until the cheese is melty and bubbly.
  7. Remove from the oven and serve immediately.

Three cheese spaghetti squash in a squash bowl! Squash tossed with fontina, gruyere and parmesan to make a creamy comforting meal.

p.s if you’re looking for something more tomato saucy, this spaghetti squash parmesan is where it’s at!

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