How to Make Delicious Green Mac and Cheese

How to Make Delicious Green Mac and Cheese Delicious, fresh and tasty.

Green Mac and Cheese. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later. Neither of us are big fans of mac and cheese but this was delicious and my kind of mac and cheese. It doesn't make a whole lot so you'll want to double if feeding very many.

In the bowl of a food processor, combine the spinach, parsley, basil, parmesan, and garlic and purée until chunky.

Bring a large pot of generously salted water to a boil.

Meanwhile, cut off the bottom quarter-inch of the leek.

You can have Green Mac and Cheese using 23 ingredients and 11 steps. Here is how you cook it.

Ingredients of Green Mac and Cheese

1. You need of Macaroni.

2. Prepare 280 grams of macaroni.

3. You need 1.5 litre of water.

4. It’s 1 tbsp of vegetable oil.

5. You need 1 tsp of salt.

6. You need of Green Paste.

7. You need 2 cloves of garlic.

8. You need 1 sprig of rosemary (2 if you fancy).

9. You need 1 tbsp of butter.

10. You need 60 grams of spinach (or any kinds of greens you have in your fridge).

11. You need 30 grams of parsley.

12. It’s of Cheese Sauce.

13. It’s 50 grams of butter.

14. Prepare 800 grams of half-and-half.

15. Prepare 64 grams of all purpose flour.

16. You need 1 tbsp of salt.

17. It’s 1 tsp of dried basil.

18. Prepare 1 tsp of pepper.

19. It’s 255 grams of quick-melted cheese (I use soft cheddar).

20. Prepare of Topping (optional).

21. It’s of Butter.

22. It’s of Cheese.

23. You need of Cream.

Trim, halve, and wash the leek.

Then, finely slice the broccolini stalks (reserving the florets for later).

Drain and rinse with cold water.

Set aside. **Before draining pasta, remove ½ cup of boling water for the spinach) The Roaring Fork green chile mac & cheese recipe uses so little cheese, it must be a misprint.

Green Mac and Cheese instructions

1. Prepare all ingredients.

2. Cook the macaroni in simmering water with vegetable oil and salt until al dente (you can chew it but not 100% cooked so you won’t have overcooked macaroni on your plate later). Strain the macaroni.

3. Throw all of your green paste ingredients into food processor.

4. Make sure you have a smooth looking paste. Do not worry over the smell. It’ll taste good I promise.

5. Melt the butter on a pan to start working on the cheese sauce.

6. Pour in the half-and-half and add add the flour before the mixture start to simmer. Your mixture will start to thicken so mix it well with a whisker.

7. Add 4 tablespoonful of the green paste and mix well. Add salt, pepper, and basil. Don’t forget to taste.

8. Add the macaroni and then gently fold it in.

9. I cut my cheese into boxes (just because I hate washing cheese shredder) then add them to the pan. Fold them in gently.

10. There you have it! Your green mac and cheese. I love to add a pice of butter to my plate of pasta for some extra richness.

11. Feel free to add some cheese or both cheese and cream over your mac and cheese in a butter-lined baking dish and continue cooking it in 180 degrees Celcius oven for 10 minutes.

In the restaurant version, cheese is used with wild abandon.

This green mac and cheese recipe is made from edamame (green soy beans) pureed with soy milk and nutritional yeast.

Get the recipe at PBS Food.

Add spinach mixture to sauce, stirring until well combined.

Add macaroni and broccoli to sauce and season.