Halloween Green and Gooey Macaroni and Cheese
Ready In: 35 mins
Serves: 6
Ingredients
- 3 cups enriched macaroni (6 cups cooked) or 3 cups other small shell pasta (6 cups cooked)
- 2 tablespoons butter
- 2 cups broccoli florets
- 3⁄4 cup chopped onion
- 1⁄2 teaspoon nutmeg (or to taste)
- 1 1⁄2 cups milk, 2%
- 1 cup whipping cream, 35%
- 2 cups spinach or 2 cups arugula leaves, packed
- 3 cups cheddar cheese
- 1 cup parmesan cheese, freshly grated
- salt and pepper
Directions
- In large pot of boiling salted water, cook pasta for 8 min or according to package directions, until tender; drain well.
- Meanwhile in a medium saucepan, melt butter over medium heat; cook broccoli and onion until softened, about 3 minute Stir in nutmeg. Add milk and cream; cook stirring often, for 8 to 10 min or until slightly thickened and broccoli is tender. Stir in spinach and remove from heat.
- In a blender, in batches, or with an immersion blender, puree until smooth or desired consistency. Stir in macaroni to coat; stir in Canadian Cheddar and
- Parmesan cheese until melted. Season to taste with salt and pepper. Let stand for 5 min before serving. Serves 6.
- Tips:
- Slice up broccoli stems to use in soups or with dips.
- Add 2 cups (500 mL) diced grilled chicken or ham.
- Tip for the Adventurous:
- Substitute Canadian smoked Gouda or Gruyère for the Old Cheddar.
- Time Saving Tip:
- Make ahead and reheat, adding more milk if too thick.
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