Ingredients Pasta + Noodles Macaroni and Swiss with Spinach and Mushrooms Be the first to rate & review! The juiciness of the spinach and mushrooms keeps this macaroni and cheese dish moist and flavorful Slideshow: More Macaroni and Cheese Recipes By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017).Experience: Kate worked at a weekly newspaper in Santa Fe where she met her husband and collaborator Guy, a food photographer. She got a job at Gourmet magazine in the book department, where she worked as a food editor until 2009. Longing for a change, Kate and her husband moved to Italy with their young son. They landed in Sicily, at the renowned Case Vecchie cooking school. Kate began assisting owner Fabrizia Lanza in her classes, eventually developing, testing, and editing recipes for Coming Home to Sicily while Guy did the photography. The couple followed up that project by working with chef Josh Thomsen of the farm-supported New Jersey restaurant Agricole on his cookbook, published in 2015. They published Onions Etcetera in 2017, a book focused on globally inspired, creative allium-centric recipes that are accessible to the home cook. In addition to developing recipes for cookbooks and outlets like nigella.com and Grow, Kate is a food editor and stylist for the natural organic meat brand Applegate.Education: Kate Winslow graduated from the University of Virginia with a Bachelor of Arts in women's history. Food & Wine's Editorial Guidelines Published on August 3, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kate Winslow Active Time: 20 mins Total Time: 1 hrs Yield: 4 to 6 Ingredients 3 tablespoons unsalted butter, plus more for greasing 2 tablespoons extra-virgin olive oil 8 ounces mushrooms, sliced 8 ounces baby spinach Salt Freshly ground black pepper 2 tablespoons all-purpose flour 2 cups whole milk 1/4 teaspoon freshly grated nutmeg 8 ounces Swiss cheese, shredded 8 ounces campanelle or other tubular pasta Directions Preheat the oven to 350°. Butter a shallow 2-quart gratin dish. Heat the olive oil in a large skillet over moderate heat. Add the mushrooms and cook, stirring occasionally, until they are deeply golden brown, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Season with salt and pepper, and transfer the mixture to a large bowl. Melt the 3 tablespoons of butter in a saucepan over moderate heat. Add the flour and cook, stirring constantly until smooth, for 1 minute. Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes. Add about half of the cheese, stirring until melted and smooth. Season with salt and pepper, and keep the sauce warm over very low heat. Meanwhile, in a large pot of boiling well-salted water, cook the pasta until al dente. Drain well, then add to the bowl of spinach and mushrooms. Add the cheese sauce and stir everything together until well combined. Pour half of the mixture into the buttered gratin dish, sprinkle half of the reserved cheese over it, then top with the rest of the pasta mixture. Sprinkle the remaining cheese over the top. Bake until bubbling and lightly golden, about 30 minutes. Let sit for about 5 minutes before serving. Rate it Print