Spinach Queso Mac n Cheese

Spinach Queso Mac n Cheese

This recipe came to me after Arabella wanted some boxed macaroni and cheese at the Dollar Tree.  I was a little horrified because it wasn’t even Kraft brand.  I told her I could make her way better mac n cheese at home.  I had a recipe for spinach queso dip that I had been wanting to try, so I decided to morph it into the mac n cheese recipe.  The result was very tasty.  Arabella said I was “the best cooker in the whole world” while eating this dish, and she has turned down plenty of macaroni and cheese in her time.

Combine in a pot 1 lb of Velveeta cheese, 8 oz of cream cheese, 1 cup of frozen spinach (thawed and squeezed dry), 1 can of Rotel, 3/4-1 cup of milk. Arabella is also not a fan of any spice at all, so I toned down the recipe by using a 1/2 can of diced tomatoes and 1/2 can of green chilis instead of a can of Rotel tomatoes and chilis.  If you have sensitive ones, I recommend this version.  If I was making it for just grownups, I would use the Rotel.

DSC_0138

Heat on medium heat and stir to melt the cheeses. Add more milk if it’s too thick.  Also, add salt if needed.

DSC_0142

Cook 1 pound of elbows or any small or tubular pasta.  Drain and pour into 9 x 13 casserole dish.  Pour the cheese over the pasta and stir gently until combined.

DSC_0150

Add some shredded cheese to the top.  We used a shredded mexican blend.  This was Camden’s first cooking experience, and now he says “cook” every time we are in the kitchen.  I have two mini chefs on my hands, and I love it!

DSC_0163

Pop it in a 350 degree oven for 20 minutes or until cheese melts on top.  It’s so creamy and cheesy!

DSC_0308 (1)

Spinach Queso Mac n Cheese
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 1 lb. Velveeta cheese
  • 8 oz. cream cheese
  • 1 cup (thawed and drained) frozen spinach
  • ¾ -1 cup milk
  • 1 can Rotel tomatoes and green chilis
  • salt if necessary
  • 1 lb. elbows or other small pasta
  • 1½ - 2 cups of shredded cheese (I used mexican blend)
Instructions
  1. Combine first five ingredients in a pot on medium heat on the stove.
  2. Stir until all the cheese melts and everything is combined well.
  3. While melting cheese, bring water to boil and add the pasta.
  4. Cook for 8-10 or until pasta is tender.
  5. Drain water off pasta and pour into a 9 x 13 casserole dish.
  6. Pour cheese mixture on top and stir gently to combine.
  7. Top with shredded cheese.
  8. Bake at 350 degrees for 20 minutes or until cheese melts on top.

 

This is a great dish for serving a lot of people!

DSC_0359 (2)

Hope you enjoy this as much as we did!

JulieBird

 

Comments

  1. I am definitely going to try this!

Leave a Reply