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Individual Spinach Mac and Cheese Gratins

Photo: Kate Mathis; Styling: Paul Grimes
Prep time 15 mins
Cook time 10 mins
Yield Serves 8


  • 12 ounces elbow macaroni
  • Salt
  • 3 1/4 cups half-and-half
  • 12 ounces shredded Cheddar
  • 2 tablespoons Dijon mustard
  • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
  • 12 saltines, crushed

Nutrition Information

  • calories 485
  • fat 26 g
  • satfat 15 g
  • protein 21 g
  • carbohydrate 42 g
  • fiber 3 g
  • cholesterol 82 mg
  • sodium 656 mg

How to Make It

  1. Preheat oven to 400ºF. Cook macaroni in a pot of boiling salted water until just tender, about 2 minutes less than package label directs. Drain; return to pot. Off heat, stir in half-and-half, cheese, mustard, spinach and 1 tsp. salt.

  2. Divide macaroni mixture among eight small ovenproof dishes. Sprinkle each with cracker crumbs. Bake until macaroni mixture is bubbling and cracker crumbs are golden, about 10 minutes.