Ingredients

The following ingredients have 8 Servings
  • 1 pound elbow macaroni
  • 3 cups milk
  • 1 cup spinach
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • ½ cup water
  • 4 cups grated white cheddar cheese
  • 2 cups chopped broccoli florets
  • 1 cup peas

Instruction

  • Preheat oven to 350 degrees F.
  • Cook pasta according to package directions for al dente.
  • Place the milk and spinach in a blender and blend until smooth.
  • In a large saucepan, melt the butter and whisk in flour for 2-3 minutes. Slowly whisk in milk/spinach mixture and bring to a boil.
  • Reduce heat to low and whisk occasionally for 3-4 minutes until mixture starts to thicken.
  • Add 1/2 cup water and cheese and whisk until melted.
  • Stir in the pasta, broccoli and peas.
  • Transfer to a 9x13-inch baking dish sprayed with nonstick cooking spray.
  • Bake for 20 minutes, or until cheese is bubbling.