Green Goddess Mac & Cheese
by Experience Momentum Nutrition
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1-2 cups baby spinach
1 bunch parsley, stems removed (about 1 cup chopped)
2 cups dry elbow macaroni pasta
1 tbsp cream
3 tbsp butter
2 clove garlic, minced
3 tbsp flour
2 ½ cups milk (your choice of what kind)
1 ½ cups shredded white sharp cheddar
½ cup shredded parmesan
1 tsp Italian seasoning
1 tsp Worcestershire
1/2 tsp dry mustard
1 tsp lemon juice
Salt and pepper to taste
Bring a large pot of water to boil. Add spinach and parsley and blanch for 1 minute. Use a slotted spoon to remove the spinach and parsley to a bowl of ice water (do not discard water in pot). Strain the spinach and parsley and wrap in paper towels to squeeze out extra moisture.
Return water in pot to a boil. Add salt to the water. Once boiling, add pasta and cook until soft (5-7 minutes). Drain the noodles and set aside for later use.
In a food processor or blender, blend the cooked spinach mixture with 1 tbsp cream until smooth. Set aside.
Melt 3 Tbsp butter in a thick-bottomed pot on medium high heat. Add the minced garlic and cook for 20-30 seconds. The butter should bubble and foam. Add the flour and whisk to form a paste. Lower the heat to medium and cook for 1 to 2 minutes.
Slowly add the milk, whisking as you add it to break up any clumps of flour. Increase the heat to medium high and let the mixture come to a simmer, continue to whisk. Lower the heat to medium low and let cook until the sauce is thick.
Stir in the dry mustard, black pepper, herbs, and Worcestershire sauce.
Whisk in the grated white sharp cheddar and grated Parmesan. Stir until the cheese has melted and the sauce is smooth.
Stir the puréed spinach and parsley into the sauce. Salt and pepper to taste.
Stir in the cooked drained macaroni pasta. The pasta will continue to absorb liquid as it sits in the sauce, so don't be alarmed if the mac cheese seems really loose (the macaroni will continue to absorb moisture as it sits). Stir in lemon juice.
RD Tip: A fun and delicious way to get in an extra serving of veggies!
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