Anonymous wrote:wait, isn't it now macaroni pie? look out OP!

You beat me too it! I still sometimes wonder about that fantastic macaroni pie recipe that no one could make but the OP of that thread.

wait, isn't it now macaroni pie? look out OP!

If the original has not thawed and is still semi-frozen (e.g. will come out of the pan as one piece, make some spinach with a light cheese sauce (make a quick butter-flour roux, stir in milk, add cheese) then add the spinach. Then put the spinach in cheese sauce in the bottom of the pan and put the mac and cheese back into the pan on top of the spinach. Bake it this way until the mac and cheese has heated and melted. When you serve it, mash the spinach and mac and cheese together on the plate.

Why not make a little cheese sauce on the side and serve some broccoli trees to dip? I agree with others that the defrosting/mixing/rebaking thing sounds like a headache.

Anonymous wrote: Think the consistency might be weird. What about baking it until it has melted. Then separately sautéing some chopping spinach then stirring in the spinach into the melted casserole?

+1

You could even steam the spinach if you prefer. You wouldn't have to add an extra oil or butter that way.

Anonymous wrote:Next time, mix in some butternut squash or cauliflower finely minced. My kids would totally notice the green specks from spinach. They like their greens separate.

If you're going to make a whole new sauce (which is 90% of the effort), why not just make a fresh batch with freshly boiled pasta?

Because I already defrosted this one, I was hoping to salvage it. My kids eat the greens mixed in, but are less likely to eat the ones on the side.

Next time, mix in some butternut squash or cauliflower finely minced. My kids would totally notice the green specks from spinach. They like their greens separate.

If you're going to make a whole new sauce (which is 90% of the effort), why not just make a fresh batch with freshly boiled pasta?

I mean you could go through the hassle of trying it, but really its not going to make a huge difference.

Unless you are stuffing it with spinach just cook it as is and it will save you the headache!

Think the consistency might be weird. What about baking it until it has melted. Then separately sautéing some chopping spinach then stirring in the spinach into the melted casserole? Then you can put on a breadcrumb topping then broil the top until its crunchy.

I made a baked mac n cheese a few weeks ago and put it in the freezer. I want to add some spinach to it, so my kids get a veggie (was originally going to serve it to a crowd that would not eat it with spinach). Do you think I can make a new cheese sauce with spinach and remix it all together? It is the kind with breadcrumbs on top. I worry the consistency will be weird.