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Green Goddess Mac and Cheese

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Classic comfort meets fresh, herby flavor in this Green Goddess Mac and Cheese. With a velvety cheddar-Parmesan sauce infused with spinach, parsley, and a hint of lemon, this dish is creamy, vibrant, and anything but ordinary.

Ingredients

Scale

8 oz baby spinach

1 bunch parsley (about 1 cup packed, tough stems removed)

½ lb (2 cups) dry elbow macaroni

Salt (for pasta water)

1 tbsp cream

3 tbsp butter

1 clove garlic, minced

3 tbsp all-purpose flour

2½ cups milk

½ tsp dry mustard

1 tsp freshly ground black pepper

1 tsp herbs de Provence (or dry tarragon/Italian herbs)

1 tsp Worcestershire sauce or 2 finely chopped anchovies

1½ cups shredded sharp white cheddar cheese

½ cup shredded Parmesan cheese

Kosher salt & black pepper to taste

1 tsp lemon juice

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.

In the last 30 seconds of pasta cooking, add spinach and parsley to wilt slightly, then drain with pasta.

Blend spinach, parsley, cream, and lemon juice until smooth.

In a large saucepan, melt butter over medium heat. Add garlic and cook 1 minute.

Whisk in flour and cook 1–2 minutes. Slowly add milk, whisking constantly.

Stir in dry mustard, pepper, herbs, Worcestershire (or anchovies), and blended greens.

Cook until thickened. Stir in cheeses until melted and smooth.

Add pasta and mix to coat evenly. Season with salt and extra lemon juice if desired.

Nutrition

Find it online: http://minikitchenmagic.com/green-goddess-mac-and-cheese/