Green Goddess Mac and Cheese
This Green Goddess Mac and Cheese is creamy, herby, and fresh—a lighter twist on classic comfort food, blending vibrant green herbs and spinach into the cheese sauce for a cozy, balanced dish.
Equipment
- Large pot
- Medium saucepan
- Whisk
- Blender or food processor
- Colander
- Baking dish or casserole dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven
Ingredients
- 12 oz elbow macaroni pasta
- 2 cups milk
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp flour
- 2 cups sharp cheddar cheese shredded
- 1 cup white sharp cheddar cheese shredded
- 0.5 cup parmesan cheese grated
- 1 cup baby spinach blanched
- 0.25 cup parsley chopped
- 1 tbsp tarragon chopped
- 2 garlic cloves
- 2 anchovies optional
- 1 tbsp lemon juice
- 0.5 tsp dry mustard
- 1 tsp Worcestershire sauce
- 0.5 tsp ground black pepper
- Salt to taste
Instructions
- Boil the macaroni in salted water until just tender. Drain and set aside.
- Blanch spinach in boiling water for about 30 seconds, then cool and drain well.
- Blend spinach, parsley, tarragon, garlic, lemon juice, and anchovies until smooth.
- Melt butter in a saucepan, whisk in flour, and cook for a minute to make a roux.
- Slowly add milk and cream, whisking until the sauce thickens.
- Stir in cheeses, dry mustard, Worcestershire sauce, and black pepper.
- Mix in the green puree until the sauce turns light green.
- Combine pasta and sauce, then pour into a casserole dish.
- Bake at 350°F for 20 minutes, until bubbling and just a little browned on top.
Notes
For a stronger herby flavor, add more parsley or tarragon. Use extra parmesan for a crispy top, and add warm milk if the sauce gets too thick. Anchovies add a savory kick but can be left out for vegetarians. Reheat leftovers with a little milk to keep them creamy.
Nutrition
Calories: 485kcal | Protein: 20g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 630mg