Green Macaroni and Cheese Recipe
Ever feel like mac and cheese isn’t super healthy? You’re probably right, but with this simple spinach pesto, you can feel less guilty and pack in some much needed vitamins.
Photo by Marcus Nilsson
Total: 45 minutes
10 ounces baby spinach
1 cup parsley
1 cup basil
1 cup grated parmesan cheese
1 garlic clove
3 1/2 cups whole milk
4 tablespoons unsalted butter (or: 2 tablespoons infused butter, 2 tablespoons regular unsalted butter)
1/3 cup all-purpose flour
12 ounces grated sharp white cheddar cheese
kosher salt and freshly ground black pepper, to taste
1 pound elbow macaroni
1. 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.
This recipe appears in our second cookbook 'BONG APPÉTIT,' out October 2018.