AuthorMike EgrieCategoryDifficultyIntermediate
Green Mac and Cheese
Yields6 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 16 oz elbow macaroni
 1 tbsp olive oil
 2 cups packed baby spinach
 1 cup small broccoli florets
 2 tbsp chopped fresh parsley
 2 tbsp unsalted butter
 2 tbsp all-purpose flour
 1 ¾ cups whole milk
 ½ tsp dry mustard
 ½ tsp garlic powder
 ½ tsp onion powder
 ¼ tsp paprika
 5.20 oz garlic and fine herb cheese
 1 cup shredded sharp white Cheddar cheese
1

Prepare macaroni as label directs; drain, return to saucepot and cover to keep warm.

2

In large skillet, heat oil over medium heat. Add spinach and broccoli; cook and stir 5 minutes or until spinach is wilted and broccoli is tender. Transfer spinach mixture to blender; add parsley and 1/4 cup water. Blend spinach mixture on high until smooth.

3

In medium saucepot, melt butter over medium-high heat; whisk in flour and cook 2 minutes or until lightly browned, whisking constantly. Whisk in milk, mustard, garlic powder, onion powder, paprika, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper; heat to a simmer. Simmer milk mixture 2 minutes or until thickened, whisking frequently. Whisk in cheeses and spinach mixture until smooth; fold in macaroni. Makes about 6 cups.

Ingredients

 16 oz elbow macaroni
 1 tbsp olive oil
 2 cups packed baby spinach
 1 cup small broccoli florets
 2 tbsp chopped fresh parsley
 2 tbsp unsalted butter
 2 tbsp all-purpose flour
 1 ¾ cups whole milk
 ½ tsp dry mustard
 ½ tsp garlic powder
 ½ tsp onion powder
 ¼ tsp paprika
 5.20 oz garlic and fine herb cheese
 1 cup shredded sharp white Cheddar cheese

Directions

1

Prepare macaroni as label directs; drain, return to saucepot and cover to keep warm.

2

In large skillet, heat oil over medium heat. Add spinach and broccoli; cook and stir 5 minutes or until spinach is wilted and broccoli is tender. Transfer spinach mixture to blender; add parsley and 1/4 cup water. Blend spinach mixture on high until smooth.

3

In medium saucepot, melt butter over medium-high heat; whisk in flour and cook 2 minutes or until lightly browned, whisking constantly. Whisk in milk, mustard, garlic powder, onion powder, paprika, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper; heat to a simmer. Simmer milk mixture 2 minutes or until thickened, whisking frequently. Whisk in cheeses and spinach mixture until smooth; fold in macaroni. Makes about 6 cups.

Green Mac and Cheese
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