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Monster Mac and Cheese

This 'Monster Mac and Cheese' recipe delivers a vibrant and creamy pasta dish. It combines spinach fusilli with fresh baby spinach, coated in a rich sauce made from evaporated milk, pepper jack, and unique Sage Derby cheeses, thickened with cornstarch for a velvety smooth finish. It's a flavorful and hearty vegetarian meal, ready in just 25 minutes.
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Total Time 25 minutes
Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 3056
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Kosher salt
  • 3 cups packed fresh baby spinach
  • 1 pound spinach fusilli
  • 4 ounces pepper jack cheese freshly grated
  • 4 ounces Sage Derby cheese freshly grated (or substitute sharp Cheddar)
  • 1 tablespoon cornstarch
  • One 12-ounce can evaporated milk

Equipment

  • 1 Large Pot For cooking pasta and wilting spinach
  • 1 Colander For draining pasta and spinach
  • 1 Box Grater or Food Processor with Grating Disk For freshly grating cheeses
  • 1 Saucepan For preparing the cheese sauce
  • 1 Whisk For making the cheese sauce smooth

Method
 

  1. Bring a large pot of generously salted water to a rolling boil.
  2. Add the spinach fusilli to the boiling water and cook according to package directions until al dente.
  3. During the last minute of pasta cooking, add the fresh baby spinach to the pot to wilt.
  4. Drain the pasta and spinach thoroughly using a colander; set aside.
  5. While the pasta cooks, grate the pepper jack and Sage Derby (or sharp Cheddar) cheeses.
  6. In a separate saucepan, gently heat the evaporated milk over medium-low heat.
  7. In a small bowl, whisk the cornstarch with a tablespoon of cold water to form a slurry; stir this into the warm evaporated milk.
  8. Gradually add the grated cheeses to the milk mixture, stirring constantly with a whisk until melted and the sauce is smooth and creamy. Season with salt to taste.
  9. Return the drained pasta and spinach to the large pot. Pour the cheese sauce over the pasta mixture.
  10. Stir gently until everything is evenly coated. Serve immediately.

Notes

For optimal creaminess, grate your cheeses fresh; pre-shredded varieties often contain anti-caking agents that can hinder smooth melting. The cornstarch slurry is crucial for thickening the sauce without lumps—ensure it's well mixed before adding to the warmed evaporated milk. Incorporating the fresh spinach directly into the pasta water during the final minute of cooking is an efficient way to wilt it perfectly, retaining its vibrant color and tenderness. Seasoning is key; taste and adjust salt levels after the cheese has melted, as cheeses vary in sodium content. Serve immediately for the best texture.