Mac & Cheese with Creamed Spinach

One day last week (again, I'm sorry I can't remember which day), I wanted a simple yet comforting dinner. What's more comforting then mac & cheese and creamy, luscious spinach? Not much, in my opinion.


I took the other half of the mac & cheese I made a few weeks ago out of the freezer to defrost. When I got home from work the next evening all I had to do was pop it in the oven and let it cook for about 40 minutes at 350 degrees.


The color in this photo is awful, but the buttery bread crumb topping was nicely golden brown and crispy. While it was cooking I decided to make creamed spinach using a recipe my friend Melissa over at Alosha's Kitchen recently raved about.


Just look at that creamy goodness. Again, I apologize for the horrible lighting but I couldn't resist taking a photo of the luscious spinach while it was cooking. I cheated and used frozen spinach because I couldn't be bothered trimming and blanching fresh, not to mention the whole reason I made the recipe was because I had two bags of frozen spinach taking up valuable real estate in my freezer. The frozen mac & cheese somehow fared better then the other half I'd put in the fridge. It was creamy and delicious:


And the spinach. Oh the spinach. There really are no words. I've loved creamed spinach since I was a kid (what kid likes spinach? What can I say, I was a weird child), but my mom always served Seabrook frozen spinach for the convenience factor. Only recently have I started making my own and this is, by far, my favorite recipe. The shallots and garlic add just the right hint of flavor and the nutmeg accentuates the flavor of the spinach. Utterly delicious.