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Green Goddess Mac and Cheese
Green Goddess Mac and Cheese
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Green Goddess Mac and Cheese: Pasta loaded with baby spinach, parsley, garlic, sharp white cheddar, and Parmesan.
Ingredients:
  • 8 ounces baby spinach
  • 1 bunch parsley, tough stems removed, about 1 cup packed of leaves
  • 1/2 pound (2 cups) dry elbow macaroni pasta
  • Salt for pasta water
  • 1 tablespoon cream
  • 3 tablespoons butter
  • 1 clove garlic, minced
  • 3 tablespoons flour
  • 2 1/2 cups milk
  • 1 1/2 cups shredded white sharp cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon herbs de provence (or dry tarragon or Italian herb mix)
  • 1 teaspoon ground black pepper
  • 1 teaspoon Worcestershire sauce and/or 2 finely chopped anchovies
  • 1/2 teaspoon dry mustard
  • 1 teaspoon lemon juice
  • Kosher salt to freshly ground black pepper to taste
Instructions:
  • Prepare the spinach and parsley: Boil a pot of water, then blanch the spinach and parsley for 1 minute. Transfer them to ice water to chill. Remember to keep the blanching water for later use. Squeeze out any excess water after straining the greens.
  • Reuse the blanching water to cook the macaroni: Bring the water back to a boil, season with 1 tablespoon of salt for every 2 quarts of water. Add the macaroni and cook until slightly underdone. Drain and rinse with cold water, then set aside.
  • Blend the cooked spinach with the cream in a food processor until smooth. Set aside while the macaroni cooks.
  • In a heavy-bottomed pot over medium-high heat, melt 3 tablespoons of butter. Stir in minced garlic and sauté for 20-30 seconds until fragrant. Allow the butter to bubble and foam. Add flour and whisk to create a paste. Reduce heat to medium and cook for 1-2 minutes.
  • Gradually pour in the milk while whisking to ensure a smooth mixture. Increase the heat to medium-high, bringing the mixture to a simmer while whisking continuously. Reduce the heat to medium-low and simmer until the sauce thickens enough to coat the back of a spoon.
  • Combine the dry mustard, pepper, herbs, and Worcestershire sauce, then stir together.
  • Blend in the grated sharp white cheddar and Parmesan until the cheese is melted and the sauce is velvety.
  • Combine the smooth spinach and parsley blend into the sauce. Include the finely chopped anchovies if desired, and season with salt to taste.
  • Stir in the cooked, drained macaroni pasta, allowing it to absorb the delicious sauce. Add lemon juice and enjoy as is, or transfer to a casserole dish, sprinkle with extra cheese, and broil for 5-10 minutes for a crispy finish.

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