Florentine Mac and Cheese

This is far and away my favorite mac and cheese. My favorite part is that this can be made with so many different substitutions I can modify it to suit anyone I know.

My friend's kids are allergic to lots of things. But they definitely can't have milk. The vegan version is underneath the picture.


Florentine Mac and Cheese

8 oz small elbows or other pasta
1/2 - 1 cups very chunky tomato sauce
2 cups spinach
2 tbsp Garlic Olive Oil
1 cup cheese shreds
1 cup milk
2 tbsp butter
2 tbsp Parmesan cheese
2 tbsp french fried onions
Salt and Pepper

Cook the pasta according to package directions. Rinse in cool water and put in an oven safe casserole dish.

Heat the oven to 350degrees.

In a small saute pan, heat the olive oil to medium high heat. Add in the spinach and a little salt. Stir in the tomato sauce. Cook for about 5 minutes, until the spinach is completely wilted. Combine in the dish with the pasta.

In a small sauce pan, heat the butter until it is melted. Put in the cheese shreds and slowly stir in the milk and a pinch or two of black pepper. Heat, stirring often, until all the cheese has melted and the sauce starts to thicken. About 5 minutes.

Pour the sauce into the pasta mix and stir until the sauce is evenly distributed. Sprinkle with the Parmesan and fried onions.

Bake for 10 minutes. The top should be toasted and the Parmesan should be melted.

Vegan Florentine Mac and Cheese

8 oz small elbows or other pasta

1/2 - 1 cups very chunky tomato sauce

2 cups spinach

2 tbsp Garlic Olive Oil

1 cup chopped vegan cheese, 

          I like Daiya brand wedges, 1/2 cup cheddar, 1/2 cup jack style

1 cup soy or almond milk

2 tbsp vegan butter, like Earth Balance

2 tbsp nutritional yeast 

         or ground almonds

2 tbsp french fried onions

Salt and Pepper

Everything is cooked the same as above. When you are getting your ingredients, watch the french fried onions, some have more 'stuff ' in them than others.