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.
Heat on medium heat and stir to melt the cheeses. Add more milk if it’s too thick. Also, add salt if needed.
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.
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!
Pop it in a 350 degree oven for 20 minutes or until cheese melts on top. It’s so creamy and cheesy!
- 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)
- Combine first five ingredients in a pot on medium heat on the stove.
- Stir until all the cheese melts and everything is combined well.
- While melting cheese, bring water to boil and add the pasta.
- Cook for 8-10 or until pasta is tender.
- Drain water off pasta and pour into a 9 x 13 casserole dish.
- Pour cheese mixture on top and stir gently to combine.
- Top with shredded cheese.
- Bake at 350 degrees for 20 minutes or until cheese melts on top.
This is a great dish for serving a lot of people!
Hope you enjoy this as much as we did!