Baked Mac and Cheese with Ground Beef & Spinach
This baked macaroni and cheese with ground beef and spinach recipe is versatile; you can leave out the meat or use bacon or chicken, switch the spinach to broccoli and use whatever kind of cheeses you like.
Equipment
Large pot for boiling pasta
12-inch non-stick skillet
Large saucepan or deep skillet (for roux and cheese sauce)
Whisk
9x13 inch (23x33cm) casserole dish
Box grater or cheese grater
Colander
Ingredients
- 1 pound elbow macaroni - 450g
¼ pound ground beef (minced beef) - minced beef, 113g
1 teaspoon salt - to taste, for beef and sauce combined
1 teaspoon ground black pepper - to taste, for beef and sauce combined
1 teaspoon garlic powder - to taste, for beef and sauce combined
1 teaspoon oregano - to taste, for beef and sauce combined
3 cups spinach - fresh ; roughly chopped, about 90g
3 tablespoons butter - 42g
3 stalks green onions (scallions or green shallots) - scallions, thinly sliced
4 cloves garlic - chopped
¼ cup all purpose flour (plain flour Australia and UK) - plain flour in Australia and UK, 30g
1 cup chicken stock (chicken broth or chicken bouillon) - chicken broth or chicken bouillon, 240ml- 2 cups whole milk - 480ml
8 oz mozzarella cheese - shredded, 225g- 4 oz sharp cheddar cheese - shredded, about 1 cup / 113g
¼ cup Parmesan cheese - finely grated, 25g
1 cup panko breadcrumbs - or plain dried breadcrumbs, 60g
Instructions
- Preheat oven to 375°F / 190°C (170°C fan-forced). Lightly grease a 9x13 inch (23x33cm) casserole dish and set aside.
- Bring a large pot of salted water to a boil. Cook 1 pound (450g) elbow macaroni according to package directions until al dente — about 1 minute less than the suggested time, since it will continue cooking in the oven. Drain and set aside.1 pound elbow macaroni, 1 teaspoon salt
- In a skillet over medium-high heat, brown the ground beef, breaking it into small crumbles with a wooden spoon, about 5–6 minutes. Season with salt, pepper, garlic powder, and oregano to taste (approximately ½ teaspoon each). Drain any excess fat and set the beef aside.1/4 pound ground beef (minced beef), 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon oregano
- In a large saucepan over medium heat, melt 3 tablespoons (42g) butter. Add the flour and whisk constantly for 1–2 minutes until the roux turns a light golden colour and smells slightly nutty.3 tablespoons butter, 1/4 cup all purpose flour (plain flour Australia and UK)
- Add the sliced green onions and chopped garlic to the roux. Cook, stirring, for about 1 minute until fragrant and slightly softened.3 stalks green onions (scallions or green shallots), 4 cloves garlic
- Slowly pour in the chicken stock and whole milk while whisking continuously to prevent lumps from forming.1 cup chicken stock (chicken broth or chicken bouillon), 2 cups whole milk
- Increase the heat to medium-high and bring the sauce to a gentle boil, whisking frequently. Let it simmer for 3–4 minutes until it thickens enough to coat the back of a spoon.
- Remove the saucepan from the heat. Add the shredded mozzarella and cheddar cheese in two additions, whisking after each until fully melted and smooth. The residual heat will melt the cheese — keeping it off the burner prevents the sauce from breaking.8 oz mozzarella cheese, 4 oz sharp cheddar cheese
- Add the drained macaroni, seasoned ground beef, and chopped spinach to the cheese sauce. Fold everything together until evenly combined. Pour the mixture into the prepared casserole dish and spread it out evenly. Sprinkle the grated Parmesan and panko breadcrumbs evenly over the top.1 pound elbow macaroni, 1/4 pound ground beef (minced beef), 3 cups spinach, 1/4 cup Parmesan cheese, 1 cup panko breadcrumbs
- Bake uncovered at 375°F / 190°C for 15–20 minutes, until the top is golden brown and the sauce is bubbling around the edges. Let it rest for 5 minutes before serving — this allows the sauce to set slightly so it doesn't run when scooped.
Notes
Storage: Refrigerate in airtight containers for up to 4 days. Add a tablespoon of milk per portion before reheating to loosen the sauce.
Freezing: Freeze assembled casserole without breadcrumb topping for up to 2 months. Thaw overnight in the fridge, add fresh breadcrumbs, then reheat at 375°F / 190°C for 25–30 minutes.
Make-Ahead: Assemble up to 24 hours in advance and refrigerate unbaked. Add breadcrumb topping just before baking and add 5–10 minutes to the bake time.
Substitutions: Swap ground beef for cooked bacon or shredded chicken. Replace spinach with broccoli florets (steam briefly first). Use any melting cheese you like in place of the mozzarella or cheddar.
Pro Tip: Shred your own cheese from a block — pre-shredded cheese is coated with anti-caking starch that slows melting and can make the sauce slightly grainy.
Nutrition
Serving: 1servingCalories: 1080kcalCarbohydrates: 116gProtein: 50gFat: 46gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 138mgSodium: 1587mgPotassium: 877mgFiber: 6gSugar: 12gVitamin A: 3394IUVitamin C: 9mgCalcium: 799mgIron: 5mg
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