Macaroni and Swiss with Spinach and Mushrooms

Name: Macaroni and Swiss with Spinach and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, plus more for greasing; 2 tablespoons extra-virgin olive oil; 8 ounces mushrooms, sliced; 8 ounces baby spinach; Salt; Freshly ground black pepper; 2 tablespoons all-purpose flour; 2 cups whole milk; 1/4 teaspoon freshly grated nutmeg; 8 ounces Swiss cheese, shredded; 8 ounces campanelle or other tubular pasta

Servings: persons

3 tablespoons unsalted butter, plus more for greasing
2 tablespoons extra-virgin olive oil
8 ounces mushrooms, sliced
8 ounces baby spinach
Salt
Freshly ground black pepper
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon freshly grated nutmeg
8 ounces Swiss cheese, shredded
8 ounces campanelle or other tubular pasta

1
Preheat the oven to 350.
2
Butter a shallow 2-quart gratin dish.
3
Heat the olive oil in a large skillet over moderate heat.
4
Add the mushrooms and cook, stirring occasionally, until they are deeply golden brown, about 10 minutes.
5
Stir in the spinach and cook until wilted, about 3 minutes.
6
Season with salt and pepper, and transfer the mixture to a large bowl.
7
Melt the 3 tablespoons of butter in a saucepan over moderate heat.
8
Add the flour and cook, stirring constantly until smooth, for 1 minute.
9
Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes.
10
Add about half of the cheese, stirring until melted and smooth.
11
Season with salt and pepper, and keep the sauce warm over very low heat.
12
Meanwhile, in a large pot of boiling well-salted water, cook the pasta until al dente.
13
Drain well, then add to the bowl of spinach and mushrooms.
14
Add the cheese sauce and stir everything together until well combined.
15
Pour half of the mixture into the buttered gratin dish, sprinkle half of the reserved cheese over it, then top with the rest of the pasta mixture.
16
Sprinkle the remaining cheese over the top.
17
Bake until bubbling and lightly golden, about 30 minutes.
18
Let sit for about 5 minutes before serving.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons unsalted butter, plus more for greasing, 2 tablespoons extra-virgin olive oil, 8 ounces mushrooms, sliced, 8 ounces baby spinach, and more.

Yes, Macaroni and Swiss with Spinach and Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!