Creamed Spinach with Cheese
This Creamed Spinach with Cheese is absolutely delish! If you’ve never made creamed spinach from scratch, you may not know how easy it is to make. And it is so much yummier than the store-bought kind.
I developed this recipe for Cabot Creamery Cooperative earlier this year, and I thought of sharing it with you this week.
Why This Creamed Spinach Recipe Works
This is a little bit different than many traditional creamed spinach recipes because this one also includes sharp cheddar cheese. Which like the cheddar I added to my famous Cheddar Green Bean Casserole, was a glaring omission in the original.
Ingredient Notes
Spinach
You will need two boxes of baby spinach for this recipe. If you buy spinach in a bunch or grow your own, make sure to remove the stems, and wash it very well before using it as it can be very sandy.
I recommend washing it twice or more! For baby spinach washing once in a salad spinner and then spinning dry is sufficient.
Cheddar Cheese
For the best cheesy flavor make sure to look for sharp or extra sharp cheddar cheese.
I think white cheddar is better for this recipe so that the creamed spinach looks like traditional creamed spinach and doesn’t turn orange!
How To Make This Recipe
- Melt butter in a large Dutch oven or soup pot with canola oil over medium heat. Add garlic and cook, stirring until the garlic is fragrant, but not browned, 30 seconds to 1 minute.
- Add flour and stir to form a paste. Remove from heat and whisk in milk until smooth. Add salt, pepper and nutmeg.
- Bring to a simmer, whisking often over medium-high heat.
- Add spinach, in batches, covering and allowing to wilt so it can fit, until it is completely wilted. Remove from the heat and stir in cheese.
FAQs and Expert Tips
Yes. For a gluten-free alternative, you can make a slurry with 1 1/2 teaspoons cornstarch with three tablespoons of the milk instead. Skip adding the flour to the saucepan, add the milk and then whisk in the cornstarch slurry.
A quick cooking green such as swiss chard would work well. Kale is tougher though so it would not soften as nicely.
This recipe is great made ahead. Be careful when reheating to not overheat it. Gently stir it in a non-stick skillet or saucepan over medium-low heat until it is steaming hot.
What To Serve with this Recipe
Be warned, this is really saucy. In a really good, cheesy oh my goodness kind of way! Just be prepared with some steakhouse classics to go with it. Like Ribeye Roast or garlicky chicken and absolutely some roasted garlic mashed potatoes. And it wouldn’t hurt to have some warm homemade Whole-Wheat Bread for soaking up any last drops of creamy cheddar sauce.
More Spinach Recipes
This spinach egg bake is a savory low-carb, make-ahead breakfast.
Spinach and bacon are a timeless salad combo. Here are some of my favorite salads that include both:
- spinach salad with bacon eggs
- spinach and scallion salad with hot bacon dressing
- spinach salad with maple ranch dressing and beets
The possibilities don’t stop there. If you are short on time, these meal prep spinach beet and chicken power salads would be a great option!
Recently I stirred spinach into my Chickpea Stew and added it to this Stuffed Sweet Potatoes recipe to increase the veggie servings and nutrient density. It also plays a supporting role in casseroles for similar reasons: try this Mexican Casserole or these individual Vegetarian Shepherd’s Pies.
Greens are a great addition to any comfort food like this recipe for stuffed shells with spinach, or healthy beef lasagna with spinach and basil for a hearty meal.
Step up your sauce game, and utilize more greens by making a pesto! This slow cooker ham barley soup with spinach pesto or spinach pesto and cheddar quesadillas are two nutrient-packed dishes to try.
Spinach and bacon deviled eggs are an appetizer to serve at your next function! Or this platter of White Bean Bruschetta with garlicky greens is another way to enjoy it for a party.
Start your day with a Cheese and Spinach Omelet and have a Vegetarian Reuben for lunch with spinach in it.
Be sure to read my Guide To Spinach too for more information about this amazing green!
Thanks so much for reading. If you are new here you may want to sign up for my free weekly email newsletter or follow me on instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie
Print
Creamed Spinach with Cheese
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 cups 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
Easy recipe for classic steak-house creamed spinach with a cheddar twist.
Ingredients
- 1 tablespoon unsalted butter
- 2 teaspoons canola oil
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 1 ½ cup low-fat milk
- ½ teaspoon salt
- ¼ teaspoon ground pepper, preferably white pepper
- pinch nutmeg
- 2 5-ounce packages baby spinach, washed and spun dry
- 1 ½ cup, 6 ounces shredded sharp cheddar, such as Cabot Farmhouse Reserve or Extra Sharp
Instructions
- Melt butter in a large Dutch oven or soup pot with canola oil over medium heat. Add garlic and cook, stirring until the garlic is fragrant, but not browned, 30 seconds to 1 minute.
- Add flour and stir to form a paste. Remove from heat and whisk in milk until smooth. Add salt, pepper and nutmeg.
- Bring to a simmer, whisking often over medium-high heat.
- Add spinach, in batches, covering and allowing to wilt so it can fit, until it is completely wilted. Remove from the heat and stir in cheese.
Notes
I developed this recipe for Cabot Creamery Cooperative and it also appears on their website.
Nutrition
- Serving Size: 1/2 cup each
- Calories: 233
- Sugar: 5 g
- Sodium: 536 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 12 g
I Loved it first time I’ve done this one recipe, and I’ll continue doing it because is so delicious.
★★★★
Thank you so much for letting me know you loved it. I appreciate it.
Recipe sounds delish….little confused about the cheddar cheese measurement. Is is 6 ounces or 1-1/2 cups? One cup is 8 ounces so I am confused how 6 ounces is equal to 1-1/2 cups? Can you help?
Hey Susan, Thanks so much. You are right that 6 fl oz is way less than 1 1/2 cups. But cheese is measured by weight and here we’re talking about how much it weighs. I add that detail, not to confuse, but because a lot of folks buy 8 ounce blocks of cheddar. From there, just cut three quarters of a block and shred it. No need to get out a measuring cup or scale!
Spinach lovers unite! I don’t think we ever had creamed spinach on Thanksgiving. I remember my mom serving the kind that was frozen for a weeknight side dish though.
OMG, I am a maniac for creamed spinach. We used to have it every Thanksgiving but somehow I forgot about that — I will use your recipe next year!
Your picture is beautiful. We love Cabot cheese.
Thanks Christine. I love Cabot too!
Hi Debbie! How are you? I was just thinking of you. Great question. I put the spinach in at the end so that it would stay more fresh. It cooks almost instantly, especially baby spinach. My thinking was that I hoped for a nice texture, and also that when spinach cooks longer, the sulfur compounds come out. The sauce takes on a darker color too. I’d love to hear back from you to see what you think.
I love the idea of cheese in creamed spinach! I’m interested in your recipe. When I make it, I sauté onions and garlic, put in the spinach to wilt and then make the sauce …. I’m assuming it makes a difference when you add the spinach?
I LOVE creamed spinach!! I would devour this entire batch!
Yes I agree Ari. I could eat a ton of spinach too, ha ha!
Creamed spinach is one of my favorites. This one looks like perfection! Can’t wait to give it a try.
Thanks Candace Me too. Thanks for coming by:)