Green and Gooey Macaroni & Cheese |
Before all of the frightful sugary treats, fill your little one’s
bellies with wholesome goodness of Macaroni and Canadian Cheese. This
simple stovetop recipe can be whipped up as fast as a cauldron of goo
and it’s the perfect night to coerce kids into something green. While
pasta is cooking, make your sauce and assemble when ready to serve.
It’s just that simple!
Ingredients
- 3 cups (750 mL) enriched macaroni or other small pasta (6 cups/1.5 L cooked)
- 2 tbsp (30 mL) butter
- 2 cups (500 mL) broccoli florets
- ¾ cup (175 mL) chopped onion
- ½ tsp (2 mL) nutmeg (or to taste)
- 1-½ cup (375 mL) 2% milk
- 1 cup (250 mL) 35% whipping cream
- 2 cups (500 mL) packed spinach or Arugula leaves
- 3 cups (750 mL) shredded Canadian old white Cheddar cheese
- 1 cup (250 mL) freshly grated Canadian Parmesan cheese
- Salt and pepper
Directions
1. In large pot of boiling salted water, cook pasta for 8 min or according to package directions, until tender; drain well.
2. Meanwhile in a medium saucepan, melt butter over medium heat; cook broccoli and onion until softened, about 3 min. Stir in nutmeg. Add milk and cream; cook stirring often, for 8 to 10 min or until slightly thickened and broccoli is tender. Stir in spinach and remove from heat.
3. In a blender, in batches, or with an immersion blender, puree until smooth or desired consistency. Stir in macaroni to coat; stir in Canadian Cheddar and
Parmesan cheese until melted. Season to taste with salt and pepper. Let stand for 5 min before serving.
Preparation time: 15 minutes
Cooking time: 13 to 15 minutes
Standing time: 5 minutes
Yield: 6 servings
Tip for the Adventurous:
- Substitute Canadian smoked Gouda or Gruyère for the Old Cheddar.
- Slice up broccoli stems to use in soups or with dips.
- Add 2 cups (500 mL) diced grilled chicken or ham.
- Make ahead and reheat, adding more milk if too thick.
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