Ingredients
Pasta
- ▢ 1 pound elbow macaroni (or campanelle, cavatappi, or shells)
Green Cheese Sauce
- ▢ 3 cups whole milk
- ▢ 1 cup packed fresh spinach
- ▢ 3 tablespoons unsalted butter
- ▢ 3 tablespoons flour
- ▢ 4 cups grated white cheddar cheese
- ▢ 1 teaspoon kosher salt
Vegetables
- ▢ 2 cups chopped broccoli florets
- ▢ 1 cup peas
Instructions
- Preheat oven to 350°F (175°C).
- Cook pasta in salted water until about 3 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.
- While the pasta cooks, place milk and spinach in a blender and blend until completely smooth.
- In a large pot, melt butter over low-medium heat. Add flour and whisk continuously for 2–3 minutes to form a roux.
- Slowly whisk in the spinach-milk mixture and bring to a gentle boil.
- Reduce heat and simmer for 3–4 minutes, whisking occasionally, until slightly thickened.
- Add the reserved pasta water and grated cheese. Whisk until smooth and melted.
- Stir in the cooked pasta, salt, broccoli, and peas.
- Transfer the mixture to a greased 13 x 9-inch baking dish.
- Bake for 20 minutes, or until the cheese is bubbling and the pasta is set.
- Remove from the oven and serve warm.
Notes
Blend Thoroughly
For the brightest green color and smoothest sauce, blend the spinach and milk until completely smooth.
Pasta Tip
Slightly undercook the pasta before baking to prevent it from becoming too soft.
Vegetable Options
- Fresh or frozen broccoli and peas both work well.
- If using frozen vegetables, thaw and drain them before adding.
Crispy Topping
For a golden, bubbly top, sprinkle additional cheese over the casserole and broil for the last 2–3 minutes.
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the microwave or oven until warmed through.
Freezing
Allow the mac and cheese to cool completely, then freeze in an airtight container for up to 3 months. Reheat in a 350°F oven until hot throughout.
