Green Mac and Cheese (serves 8 )

Prep Time: 10 mins Cook Time: 30 mins

egg free

nut free

Ingredients

  • 1 pound elbow macaroni (you can also use campanelle, cavatappi, or shells)
  • 3 cups whole milk
  • 1 cups packed fresh spinach
  • 3 tablespoons unsalted butter
  • 3 tablespoons Flour
  • 4 cups grated white cheddar cheese
  • 1 teaspoon Kosher Salt
  • 2 cups chopped broccoli florets
  • 1 cup peas

Preparation

1. Preheat oven to 350° F.

2. Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.

3. While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.

4. In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk mixture and bring to a boil.

5. Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.

6. Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, salt, broccoli and peas.

7. Transfer to a greased 13″ x 9″ baking dish and bake for 20 minutes, or until cheese is bubbling and the pasta is set.