Ingredients
12
12 servings
- •4 cups fresh spinach, packed
- •½ cup fresh parsley
- •2 ½ cups milk, divided
- •5 qt water
- •1 tablespoon salt
- •1 lb elbow macaroni
- •¼ cup butter
- •¼ cup flour
- •2 teaspoons garlic powder
- •2 teaspoons onion powder
- •1 teaspoon paprika
- •1 teaspoon pepper
- •1 teaspoon salt
- •1 lb white cheddar cheese
- •½ cup mozzarella cheese
Instructions
- In a food processor, combine the spinach, parsley, and ½ cup (120 ml) milk, and process until evenly mixed.
- In a large pot, bring water and 1 tbsp salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
- In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
- Add 2 cups (470 ml) milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
- Add in the cheddar cheese and mix until well incorporated.
- Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
- Mix in the pasta and pour into a casserole dish.
- Top the macaroni with mozzarella and broil for 5 minutes.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 373
- Carbohydrate: 34g
- Fat: 18g
- Fiber: 1g
- Protein: 18g
- Sugar: 3g
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