Description
A spooky stovetop mac and cheese turned neon-green with spinach slime and topped with mozzarella-and-olive eyeballs. Monster Mac and Cheese is cheesy, cozy, and Halloween party-ready.
Ingredients
12 oz elbow macaroni
2 cups whole milk (plus more if needed)
3 cups shredded sharp cheddar (or cheddar-jack blend)
2 tbsp unsalted butter
2 tbsp flour
1/2 tsp mustard powder
1/4 tsp garlic powder
1/2–3/4 tsp kosher salt
1/4 tsp black pepper
4 cups baby spinach (steamed and blended with 2–4 tbsp water)
8–12 mozzarella string cheese rounds (coins)
8–12 olive slices (black or green, for pupils)
Optional: 1/2 cup Havarti or Monterey Jack
Optional: pinch smoked paprika
Optional: 1–2 tbsp cream cheese
Instructions
1. Cook macaroni in salted water until al dente; reserve 1 cup pasta water, then drain.
2. Steam spinach until wilted, blend with 2–4 tbsp water to make a smooth green puree.
3. In a saucepan, melt butter and whisk in flour 1 min to form roux.
4. Gradually whisk in milk; simmer 2–3 mins until slightly thickened.
5. Season with salt, pepper, mustard powder, garlic powder.
6. Remove from heat; stir in cheddar (plus Havarti or cream cheese if using) until melted.
7. Stir in spinach puree until sauce turns bright green.
8. Toss in drained pasta; loosen with reserved water if needed.
9. Plate hot mac, then top with mozzarella coin “eyeballs” and olive slice pupils.
10. Serve immediately while cheese eyes hold their shape.
Notes
Shred cheese from a block for the smoothest sauce.
Make spinach puree very fine for vibrant green color.
Assemble eyeballs right before serving so olives don’t bleed brine.
Reheat gently with milk; add extra cheese if texture needs restoring.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 620
- Sugar: 7g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg