I made this for dinner last night and since I'm such a lover of mac & cheese I was so happy to find a recipe that's healthy. Plus this is a very easy and quick recipe. It makes a very large batch but it freezes really well so you can have more at a later time. I'm not a big eater of green veggies even though I know I need to so this is a great way to get my greens.
1 pound Elbow Macaroni
3 cups Whole Milk - I used 2% cause that's what I had.
1 cup packed fresh Spinach - I used frozen.
3 tablespoons Unsalted Butter
3 tablespoons Flour
4 cups grated White Cheddar Cheese
2 cups chopped Broccoli Florets
1 cup Peas - I used frozen
Preheat oven to 350 F. Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.
While the pasta is cooking, place the milk and spinach in a blender and blend on high speed until smooth.
In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2 to 3 minutes to make a roux. Slowly whisk in the milk mixture and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken. Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, broccoli and peas.
Transfer to a greased 13" x 9" baking dish and bake for 20 minutes or until cheese is bubbling and the pasta is set.
Looks yummy to me.
ReplyDeleteI have to say it was better than I was expecting. It was delish and definitely a repeat.
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