Green Macaroni and Cheese

Great way to enjoy Mac and Cheese!

What you need:

    1 pound elbow macaroni - try to get quinoa elbows if you can
    3 cups whole milk
    2 cups packed fresh spinach
    3 tablespoons unsalted butter
    2 tablespoons flour
    4 cups grated white cheddar cheese
    2 cups chopped broccoli florets
    1 cup peas

What to do:
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.(you can also blend in the broccoli and peas if your kids are picky)
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, cover with tinfoil and bake for 20 minutes, or until cheese is bubbling and the pasta is set.

Heaven!