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Green Mac ‘n’ Cheese

from the video Spinach Pasta Vs. Zucchini Pasta ▶︎

by Pierce Abernathy

Inspired by heatherchristo.com

Ingredients

for 12 servings

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

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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