Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
In the meantime, heat creamed spinach in a saucepan over medium-low heat until warm, about 5 minutes.
Mix drained macaroni with spinach and Boursin(R) cheese. Season with pepper and sprinkle with cashews.
