Recipe: Green Mac n' Cheese

Around these parts, green is pretty much our favorite color. And with the luck of the Irish just about upon us with St. Patty's Day coming up, we figured there is no time like today to share with you all yet another fab green food recipe! And since I have yet to meet a child who does not like Mac N' Cheese (although my husband claims he hated it even as a child...not sure how I ended up with him...) I figured this was just the inspiration I wanted to share with you all!

So, may all Irish eyes smile upon you and may the pot of gold at the end of the rainbow be yours!

Or....may you just enjoy this healthy mash-up of Mac N' Cheese meets Produce Stand!  Whichever you prefer....

Green Mac N' Cheese

Mama Chef Extraordinaire: Catherine from Weelicious (www.weelicious.com)

When to Introduce: This one is best left for the "chewers" in the family. While you can puree just about anything, pasta dishes are tough to get to the desired consistency. I would say most over the age of 12 months can give this one a go! Be sure to consult a pediatrician if you have any concerns over food tolerance. 

Why we Love It:  Ummm....it's Mac N Cheese. And it's PACKED with vitamins and nutrients for the entire family! It makes a ton, so great to keep in the fridge for the week. Oh, and it's green! NATURALLY green at that....no additives here to give it the leprechaun touch. Just some good ole' Mother Nature given color!

Ingredients:

1 pound elbow macaroni (you can also use campanelle, cavatappi or shells)

3 cups whole milk 

1 cup packed fresh spinach 

3 tablespoons unsalted butter 

2 tablespoons flour 

4 cups grated white cheddar cheese 

2 cups chopped broccoli florets 

1 cup peas

 

Directions: 

1. Preheat oven to 350° F.
2. Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.
3. While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.
4. In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk mixture and bring to a boil.
5. Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
6. Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, broccoli and peas. 

7. Transfer to a greased 13″ x 9″ baking dish and bake for 20 minutes, or until cheese is bubbling and the pasta is set.

  Servings: 

This one can feed you small army! Serves about 8 and can easily be kept cold for reheatable meals on the run during the week!

Magically Delicious For Sure!!