FRIDA KAHLO’S MACARONI WITH SPINACH (with Parmesan cheese, for eight)

OLYMPUS DIGITAL CAMERA Pasta, macaroni, Frida Kahlo's macaroni and spinach 2


1 pound fresh spinach

salt and pepper

2 to 3 serrano chiles, chopped

1-1/2 tablespoons butter

1-1/2 tablespoons flour

1 cup hot whole milk

½ cup heavy cream

1 pound macaroni

½ cup grated Parmesan cheese



1. Wash the spinach thoroughly and discard the stems. Cook the spinach (with the water that clings to the leaves) with salt to taste and the chiles. Remove from the heat, cool slightly, and puree.

2. Melt the butter, stir in the flour and cook briefly. Add the milk, cream and salt and pepper to taste, stirring with a whisk so the mixture will not lump. Let the sauce thicken for a few minutes, then stir in the spinach puree.

3. Cook the macaroni in boiling, salted water until al dente. Drain thoroughly. Pour some of the spinach sauce on the bottom of a buttered ovenproof dish. Add the macaroni and the remaining sauce. Sprinkle with grated cheese and bake in a preheated 350* oven for 20 minutes, then run under the broiler for two or three minutes until the cheese is golden brown.


adapted from Guadalupe Rivera and Marie-Pierre Colle, Frida’s Fiestas

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