Green Mac and Cheese

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

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

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.

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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 423

% Daily Value *
Total Fat 25g39%

Saturated Fat 14g70%
Cholesterol 59mg20%
Sodium 554mg24%
Total Carbohydrate 36g12%

Dietary Fiber 2g8%

Sugars 6g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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