Somehow I failed to get a picture of Matt's steak. He got himself a 23 oz T bone. Because who doesn't need 23 oz of beef for dinner? He asked if I wanted one too, but I knew I had to live through the evening so I asked him to get me something a little more reasonable.
Jax loved the macaroni and cheese. Cheese and pasta are two things I can usually count on him eating, so it is a convenient cover to get him to try some green vegetables as well.
Creamed Spinach Macaroni and Cheese
6 oz pasta, cooked to al dente
1 can cream of mushroom soup
1 cup milk
3-4 oz mozzarella (I used a little less than half of an 8 oz block of cheese)
4 oz cream cheese
1/2 tsp pepper
1/2 tsp garlic
10 oz frozen chopped spinach
a few grates of fresh nutmeg (about a 1/4 tsp)
1/4 cup grated Parmesan
- In a large saucepan over medium-low heat, begin to heat up the soup and milk. Stir in the cream cheese and mozzarella and cook until cheeses are melted and the mixture is smooth.
- Add the seasonings, spinach and pasta. Stir to coat.
- Remove from heat and stir in the Parmesan cheese.
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