8 oz. whole-wheat elbow macaroni
1 ½ cups milk
½ cup packed fresh spinach
1 ½ tablespoon unsalted butter
1 ½ tablespoons flour
2 cups grated white cheddar cheese
½ teaspoon salt
1 cup broccoli florets, chopped
½ cup frozen peas, thawed
Preheat oven to 350°F. Cook pasta 3 minutes less than package instructions. Save ¼ cup of the pasta water, set aside, and drain the rest. While pasta is cooking, place milk and spinach in a blender and blend until smooth. In a large pot, melt butter and then add flour. Whisk continuously over low heat for 2-3 minutes. Slowly whisk in the milk and bring to a boil. Reduce heat to simmer, whisking occasionally for 3-4 minutes or until the sauce starts to thicken. Add pasta water and cheese and whisk until melted. Stir in the pasta, salt, broccoli, and peas. Transfer to a greased 8×8 baking dish and bake for 20 minutes, until cheese bubbles and pasta is set. Serves 4.
Recipe adapted from www.weelicious.com
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