Halloween Mac and Cheese
A fun and festive twist on classic mac and cheese, featuring vibrant green spinach and gooey cheese, perfect for Halloween celebrations.
Equipment
- Large Pot
- Medium Saucepan
- Blender
Ingredients
- 12 oz. elbow macaroni
- 4 cups fresh baby spinach
- 2 cups milk divided
- 1/4 cup unsalted butter
- 3 tbsp all-purpose flour
- 3/4 tsp granulated garlic
- 1/8 tsp black pepper
- 2 2/3 cups freshly shredded white cheddar cheese
- 2/3 cup freshly grated Pecorino Romano or Parmesan
- to taste salt
Instructions
- In a large pot, bring water to a boil and cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a blender, combine the fresh spinach and 1/2 cup of milk. Blend until smooth and vibrant green.
- In a medium saucepan, melt butter over medium heat. Add flour, garlic, and black pepper, stirring for about a minute until bubbly.
- Gradually pour in the remaining 1.5 cups of milk while stirring constantly to prevent lumps. Bring to a gentle boil.
- Reduce heat to low and stir in the spinach mixture, allowing it to simmer for about a minute.
- Slowly add the white cheddar and Pecorino Romano or Parmesan cheese, stirring until melted and smooth.
- Combine the cooked macaroni with the cheese sauce, stirring gently until well coated.
- Serve immediately, garnished with additional cheese or toppings if desired.
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Notes
This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3-5 days.