Macaroni and cheese is, by far, one of my favorite dishes to make. For this time of year, especially, it’s great biting into a warm, cheesy forkful with a great meal. I usually use this recipe, but for this round I decided to try a new combination, substituting extra sharp cheddar for pepper jack cheese to make white mac and cheese.
The recipe calls for cream of mushroom soup and since I made my own last week from scratch {you can read about it here}, I decided to make that part of the recipe from scratch, instead of buying the canned version. To make things even more interesting, I finely chopped some baby spinach to add in the mix.
After everything was mixed together, I decided to bake them in muffin pans for perfectly portioned servings.
This batch came out sincerely delicious. It’s nice to change it up and make things a bit more festive that’s full of flavor. I will definitely keep this one in rotation.
