Monster Green Mac and Cheese
Creamy mac and cheese colored bright green with a smooth spinach puree, topped with a mozzarella-and-olive monster eye.
Ingredients
- 12 ounces elbow macaroni
- 3 cups fresh spinach, packed
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk, divided
- 2 cups shredded white cheddar keeps the sauce a true green
- 1/2 cup grated Parmesan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pinch nutmeg plus salt and pepper to taste
- mini mozzarella balls and olive slices for garnish, optional
Instructions
- Cook the macaroni in salted boiling water until al dente, per package directions, then drain and set aside.
- Blend the spinach with 1/2 cup of the milk until completely smooth and bright green.
- Melt the butter in a large saucepan over medium heat, whisk in the flour, and cook for 1 minute. Gradually whisk in the remaining 1 1/2 cups milk and cook, stirring, for 3 to 4 minutes, until thickened.
- Stir in the spinach puree, garlic powder, onion powder, nutmeg, salt, and pepper. Simmer for 2 minutes.
- Remove the pan from the heat and stir in the cheddar and Parmesan until smooth and vibrant green, then fold in the cooked macaroni until fully coated.
- Serve topped with a mini mozzarella ball and an olive slice on each portion for monster eyes.
Notes
Refrigerate leftovers airtight up to 3 days. Reheat gently over low heat with a splash of milk to loosen the sauce. Freezing isn't recommended — the sauce can separate when thawed.