Since I first understood the concept of food, the simple and wonderful dish of macaroni and cheese immediately became a favourite. Seriously, who doesn’t like mac and cheese? I don’t think I want to trust those people who don’t (except for those with dietary restrictions, I guess – but there are ways around that).
As you get older, however, the one thing holding you back from just eating mac and cheese every chance you get is that frankly, it’s not the healthiest meal around. All that dairy and pasta doesn’t leave a lot of room for the other food groups. And I hear that having a balanced diet is somewhat important.
But who said you can’t incorporate veggies into your mac and cheese recipe? Check out this Green Goddess mac and cheese dish, which combines the healthiness of spinach with that gooey cheesy goodness. Add in some different spices and you’ll get a hearty meal that may just inspire you to start experimenting more with your standard mac and cheese recipes in the future. Now you can enjoy your favourite food every night! (Well, maybe not every night…)
- 8 ounces baby spinach
- 1 cup packed parsley leaves
- ½ pound (2 cups) dry elbow macaroni pasta
- 1 tbsp cream
- 3 tbsp butter
- 1 clove garlic, minced
- 3 tbsp flour
- 2 ½ cups milk
- 1 ½ cups shredded white sharp cheddar cheese
- ½ cup shredded parmesan cheese
- 1 teaspoon herbs de provence (or dry tarragon or Italian herb mix)
- 1 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dry mustard
- 1 teaspoon lemon juice
- salt for pasta water and to taste
- Add spinach and parsley to a large boiling pot of water and blanch for one minute.
- Remove wilted spinach and parsley and add to a bowl of ice water, before straining it and wrapping in paper towels to squeeze out moisture.
- Bring blanching water to a boil again and add macaroni to cook until al dente. Once done, drain and put aside.
- Puree spinach witch cream until smooth and set aside.
- Melt butter in a pot on medium to high heat. Add minced garlic and cook for 20-30 seconds, until butter bubbles and foams.
- Add flour and whisk to form a paste. Then lower the heat to medium and cook for a couple of minutes.
- Add milk slowly and whisk, letting the mixture come to a simmer.
- Add mustard, pepper, herbs and Worcestershire sauce.
- Add cheeses and stir until melted.
- Add pureed spinach and parsley. Add salt if needed.
- Add macaroni and stir in lemon juice. Let sit so pasta absorbs the sauce and then serve.
Thanks to Simply Recipes for the recipe and the imagery.