Cook macaroni in large quantity of boiling, salted water 10 minutes or until tender; drain. Cook spinach as directed on packet.
Heat butter in pan; add chopped shallots, water and crumbled stock cube; bring to boil; reduce heat; simmer 3 minutes. Add sour cream and cream; stir until combined. Add well-drained macaroni and cooked, drained spinach; cook until heated through.
Remove from heat; add grated parmesan cheese, chives, salt and pepper; mix well.