Green Mac and Cheese
A delicious way to incorporate green leafy veggies into America's favorite cheesy pasta.
- 4 cups fresh spinach
- 1/2 cup fresh parsley
- 2 1/2 cups milk divided
- 5 qt water
- 1 tbsp salt
- 1 lb elbow macaroni
- 1/4 cup butter
- 1/4 cup flour
- 2 tspn garlic powder
- 2 tspn onion powder
- 1 tspn paprika
- 1 tspn pepper
- 1 tspn salt
- 1 lb white cheddar cheese
- 1/2 cup mozzarella cheese
In a food processor, combine the spinach, parsley, and ½ cup (120 ml) milk, and process until evenly mixed.
In a large pot, bring water and 1 tbsp salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
Add 2 cups (470 ml) milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
Add in the cheddar cheese and mix until well incorporated.
Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
Mix in the pasta and pour into a casserole dish.
Top the macaroni with mozzarella and broil for 5 minutes.