Trying a new take on my basic mac and cheese recipe today... so.. let's get it!

Enjoyed this dish along with my FAVORITE sweet red wine:)


1 Box Ancient Grains Quinoa Elbow Pasta

TJ's Frozen Chopped Spinach

Organic Vanilla Almond Milk

2 bags of Shredded Cheese Mixture of Choice (I had Pizza mix and Sharp Cheddar so that's what i used;)

1 Egg



Putting All Together

  1. Thaw spinach per package directions
  2. Boil pasta per package directions (make sure to slightly UNDER-COOK... I made the mistake of cooking all the way. resulting in pasta being slightly overcooked after baking.. still good but... so don't make the same mistake!)
  3. Crack the egg and whisk with 1 cup of almond milk (or whatever you like)
  4. Spoon 1 layer of pasta into baking/casserole dish
  5. Sprinkle with a little of the cheese mixture
  6. Layer thawed spinach on top of cheese
  7. Layer on more of the cheese mixture (more generously to cover completely so that you can barely see the spinach)
  8. Dot cheese mixture layer with "pats" of butter (about as big as a penny and thin like buttering bread)
  9. Salt/season to taste
  10. Pour half the egg/milk mixture over top of this first layer (why... because my grandmother always did this she said to keep the bottom moist and to bind everything together)
  11. REPEAT until you reach top of baking dish (my dish was about 6 x 11 x 3 and the pasta was exactly enough)
  12. Cover with foil and bake @ 350 degrees for 30 minutes
  13. Uncover and bake another 15 minutes until top starts to brown
  14. Enjoy with beverage of choice! May I suggest my favorite sweet red wine from San Antonio Winery