Photo by Marcus Nilsson
Servings: 6Total: 45 minutesIngredients280 grams baby spinach40 grams parsley40 grams basil121 grams grated parmesan cheese1 garlic clove875 ml whole milk57 grams cannabutter60 grams all-purpose flour363 grams grated sharp white cheddar cheesekosher salt and freshly ground black pepper, to taste454 grams elbow macaroniDirections1. Heat the oven to broil.2. In the bowl of a food processor, combine the spinach, parsley, basil, parmesan, and garlic and purée until chunky. Add 1/2 cup|125 ml milk and purée until smooth.3. Melt the butter in a 6-qt. saucepan over medium-high; add the flour and cook 2 minutes. Add remaining 3 cups|750 ml. milk and cook, stirring occasionally, until thick, 8 to 10 minutes. Stir in half of the cheddar cheese, salt, and pepper and cook until the cheese has melted.4. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, about 5 minutes. Drain pasta, transfer to cheese sauce along with the spinach and herb blend and stir well to coat.5. Spread pasta in a 9-inch by 13-inch baking dish and top with remaining cheese. Transfer baking dish to a baking sheet and broil until macaroni and cheese is golden brown and bubbly, about 5 to 7 minutes. Let cool for 10 minutes before serving.