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Green Mac ‘n’ Cheese

by Pierce Abernathy • from the video Spinach Pasta Vs. Zucchini Pasta

Inspired by heatherchristo.com

Ingredients

for 12 servings

  • 4 cups
    fresh spinach, packed (160 g)
  • ½ cup
    fresh parsley (15 g)
  • 2 ½ cups
    milk, divided (600 g)
  • 5 qt
    water (4 ¾ L)
  • 1 tablespoon
    salt
  • 1 lb
    elbow macaroni (455 g)
  • ¼ cup
    butter (60 g)
  • ¼ cup
    flour (30 g)
  • 2 teaspoons
    garlic powder
  • 2 teaspoons
    onion powder
  • 1 teaspoon
    paprika
  • 1 teaspoon
    pepper
  • 1 teaspoon
    salt
  • 1 lb
    white cheddar cheese (455 g)
  • ½ cup
    mozzarella cheese (55 g)

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Preparation

  1. In a food processor, combine the spinach, parsley, and ½ cup (120 ml) milk, and process until evenly mixed.
  2. 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.
  3. In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
  4. Add 2 cups (470 ml) milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
  5. Add in the cheddar cheese and mix until well incorporated.
  6. Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
  7. Mix in the pasta and pour into a casserole dish.
  8. Top the macaroni with mozzarella and broil for 5 minutes.
  9. Enjoy!
 

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