Halloween Mac and Cheese (Print Version)
# Ingredients:
→ Pasta & Greens
01 -
12 ounces elbow pasta (use gluten-free if needed)
02 -
4 cups fresh baby spinach leaves
→ Creamy Cheese Base
03 -
2 cups whole milk, separated
04 -
1/4 cup unsalted butter
05 -
3 tablespoons all-purpose flour (or gluten-free blend)
06 -
3/4 teaspoon garlic powder
07 -
1/8 teaspoon freshly ground black pepper
08 -
2 2/3 cups freshly grated white cheddar cheese
09 -
2/3 cup freshly grated Pecorino Romano cheese
10 -
Sea salt to taste
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add the elbow pasta and cook until just al dente according to package directions - don't let it get mushy! Drain thoroughly without rinsing and set aside.
02 -
While pasta cooks, rinse the spinach leaves well. Toss them into a blender with half a cup of the milk. Blend until completely smooth and vibrant green - you don't want any leafy bits remaining. If your blender struggles, add a bit more milk as needed.
03 -
In a medium saucepan over medium heat, melt the butter until it's bubbling gently. Whisk in the flour, black pepper, and garlic powder until you have a smooth paste that smells nutty and wonderful.
04 -
Slowly pour in the remaining milk and your bright green spinach mixture, whisking constantly to prevent lumps. Keep stirring as the mixture heats up and begins to thicken.
05 -
Once the sauce starts bubbling, reduce heat to low and let it simmer for about a minute, stirring continuously. The sauce should coat the back of your spoon nicely.
06 -
Remove from heat and gradually stir in both cheeses until they melt completely into a silky, green-tinted sauce. Taste and adjust seasoning with salt if needed.
07 -
Fold in the drained pasta, stirring gently until every piece is coated in that gorgeous green cheese sauce. Serve immediately while it's hot and creamy.
# Notes:
01 -
This spooky green mac and cheese gets its Halloween color from fresh spinach blended right into the cheese sauce - kids won't even taste the veggies!
02 -
White cheddar is essential for achieving that perfect green color - yellow cheese will turn the sauce an unappetizing brown.
03 -
Store leftovers in the fridge for up to 4 days. For best results when making ahead, keep the pasta and sauce separate until reheating.
04 -
If reheating, add a splash of milk to restore the creamy texture.