Spinach and Cheese Egg Noodles

 

Even though it got up to 100 degrees earlier this week, I was craving some homemade macaroni and cheese.  I love that this favorite comfort food can stand alone as a meal or become an easy side dish.  This tasty dish doesn’t have to just be cold weather food, right?

 

Maybe the heat went to my head!  Everything else is melting around here, why not some gooey melted cheesy noodles too.  For good measure I added in some spinach that was starting to wilt and becoming unappealing for salads.

 

Spinach and Cheese Egg Noodles

4 to 6 servings

 

adapted from this recipe

 

8 oz. egg noodles

2 c. dubliner cheese (or white cheddar), shredded

3/4 c. parmesan, shredded (save 1/4 c. for the end)

3 c. 2% milk

2 T. butter

2 T. all purpose flour

1 c. chopped fresh spinach

 

Preheat the oven to 350 degrees Fahrenheit.

 

Boil the egg noodles to the desired consistency, drain and set aside.  Melt the butter in a saucepan over medium heat and add the flour.  Stir continuously and cook until a golden brown.  Slowly add the milk while whisking.  Stir and cook until the milk is incorporated.  Stir in the cheese and set aside.

 

Place the egg noodles and chopped spinach in a casserole dish and pour the cheese mixture over the noodles.  Mix with a spoon, sprinkle with the remaining parmesan and bake for 30 minutes.  Remove from the oven and let sit for at least 15 minutes before serving.

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