This witch Halloween mac and cheese is a quick and easy, oh so creamy white cheddar mac pasta dish with a spellbinding spin. It makes for a spooky dinner or entree for a Hocus Pocus movie marathon and will get everyone into the spirit.

Food is one of my favorite ways to get everyone in the ‘spirit’ and excited for the BIG NIGHT.

And yes, Halloween is a candy holiday, which means the snacks are often sweets.

However, I decided we needed some savory dinner options in addition to just baked goods and snacks.

This witch Halloween macaroni and cheese is just the thing!

It’s white (well green thanks to food coloring!) cheddar mac with bubble shaped pasta to mimic a witch’s cauldron with bits of “toxic” spinach thrown in.

Serve this Halloween mac and cheese in a plastic witch’s cauldron and you’ll be saying “Double, double toil and trouble!” or “Hocus pocus!” as you watch your little hobgoblins go crazy for this main.

Ingredients

To make this you’ll need:

Butter– For the base of the cheese sauce.
Flour– All purpose. It will help thicken the sauce.
Half and half– You could also substitute light or heavy cream. Just don’t go for lower fat or the sauce won’t be as luscious.
Spices– Salt, pepper, smoked paprika, onion powder, dried mustard, and cayenne pepper
Cheese– Shredded sharp white cheddar.
Spinach– Baby spinach. Wash it, dry it, and roughly chop it.
Green food coloring– Optional but this is how you get the witch’s brew color.
Pasta– Radiatore pasta gives it the signature shape.

How to Make

This Halloween mac and cheese is magically easy to make.

Melt the butter in a large Dutch over medium heat.

Once the butter melts, whisk in the flour until until the mixture is golden and the consistency of paste.

Then slowly whisk in the half and half about 1/2 cup at a time until the mixture is smoothly combined and the half and half is all incorporated.

Whisk in all of the seasonings and bring the mixture to a simmer.

Let it simmer, stirring occasionally, for 6-8 minutes.

After this, remove the pot from heat and stir in all of the cheese until the cheese is completed melted and incorporated into the sauce.

Stir in the green food color until the desired look is achieved.

Then stir in the spinach, letting it to wilt in the mixture.

Toss the cooked pasta with the cheese sauce until it’s evenly coated.

Serve immediately and enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave until warmed through, thinning the sauce back out with a splash of half and half if needed.

Tips and Tricks

When you are making a cheese sauce that starts with a roux (the flour and butter mixture), you can’t stir it too much. Stirring it the whole time keeps the sauce silky smooth.
Don’t add the half and half all at once. The sauce will either end up lumpy or won’t come together properly.
If you use another pasta shape, use something you think looks like bubbles like small shells to keep it feeling spooky.

Other Halloween Dinner Ideas

This witch Halloween mac and cheese is a spellbinding addition to your dinner menu on October 31.

Make it and enjoy!

Looking for other Halloween dinner ideas?

Try these:

If you’ve tried this HALLOWEEN MAC AND CHEESE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Witch Halloween Mac And Cheese

5 from 1 vote

Print Pin Rate

Course: Dinner, Entree, Main Course, Pasta, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 669kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1/4 cup butter
1/3 cup flour
2 1/2 cup half & half
salt & pepper to taste
1/4 tsp smoked paprika
1 tsp onion powder
1 tbsp dried mustard
pinch cayenne pepper
8 oz sharp white cheddar cheese shredded
2-3 cups baby spinach washed, dried, and roughly chopped
green food coloring optional
1 lb radiatore pasta

US Customary - Metric

Instructions

In a large dutch oven, melt the butter over medium heat. Whisk in the flour until a 'roux forms. Continue cooking, whisking occasionally, for 1-2 minutes- to let the flour taste cook out.
1/4 cup butter, 1/3 cup flour
Whisk in the half & half, about 1/2 cup at a time, until the mixture's smooth without any remaining lumps, and all of the half & half has been used. Whisk in all of the seasonings. Bring the mixture to a simmer, and allow it to cook stirring occasionally for 6-8 minutes.
2 1/2 cup half & half, salt & pepper, 1/4 tsp smoked paprika, 1 tsp onion powder, 1 tbsp dried mustard, pinch cayenne pepper
Remove the pot from heat and stir in all of the cheese. Continue stirring until the cheese is completely melted/incorporated and the sauce is once again smooth. If using, add the green dye until the desired look is achieved.
8 oz sharp white cheddar cheese, green food coloring
Stir in the spinach, and allow it to wilt in the mixture, about 1 minute.
2-3 cups baby spinach
Add the cooked pasta to the pot and toss it with the sauce until evenly coated.
1 lb radiatore pasta
Serve immediately, and enjoy!

Notes

When you are making a cheese sauce that starts with a roux (the flour and butter mixture), you can't stir it too much. Stirring it the whole time keeps the sauce silky smooth.
Don't add the half and half all at once. The sauce will either end up lumpy or won't come together properly.
If you use another pasta shape, use something you think looks like bubbles like small shells to keep it feeling spooky.