A creamy, cheesy mac and cheese loaded with spinach, broccoli, and peas. The greens blend right in, so it's colorful, kid-friendly, and just as comforting as the classic.
0 Preheat oven to 350° F.
1 Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.
2 While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.
3 In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk mixture and bring to a boil.
4 Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
5 Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, salt, broccoli and peas.
6 Transfer to a greased 13″ x 9″ baking dish and bake for 20 minutes, or until cheese is bubbling and the pasta is set.
