Witches' Brew Mac n Cheese
Fun fact: DaniMade LOVES Halloween. This recipe was so much fun to make and take pictures of in the witch cauldron. The spinach give the witches’ brew the texture and of the course the green food coloring is a fun addition. Might seem a little strange eating green pasta, but every bite is filled with that creamy, cheesy macaroni everyone loves! Enjoy and trick or treat yourself! ;)
Ingredients
1 lb. elbow pasta
Handful fresh parsley, chopped
Green food coloring
16oz. Bag of frozen spinach, thawed
4 cups white sharp cheddar, shredded
1 cup parmesan, shredded
2 cups whole milk
1 cup heavy cream
¼ cup flour
4 tablespoons butter, plus a little extra
Salt
Instructions
Bring pot of water to a boil and begin cooking pasta according to package directions, until al dente.
In the meantime, squeeze the thawed spinach over a colander to get rid of excess water. Set aside.
Shred all your cheeses, set aside.
Have your milk, cream and butter out and ready and kept at room temperature until ready to use.
Measure your flour, set aside.
Clean and chop your parsley, set aside.
Now that everything is prepped and ready to go, strain your pasta then add a little butter to it. Give a stir and set aside in the strainer until ready to use.
Using the same pot the pasta was in, place back on the stove and add 4 tablespoons of butter to the pot. If the pot and surface is still hot enough to melt butter, you don’t need to turn the stove on just quite yet. If not, keep heat on very low as butter melts.
Once butter is melted, remove from heat and whisk in the flour. Continue to whisk rapidly until the flour and butter becomes smooth, about 30 seconds to a minute, creating a roux.
Back on low heat, add the milk and cream. Continue stirring as the milk warms up. Be careful not to have the heat high or forget to stir, you don’t want the milk to burn.
Once the milk is getting steamy, add the shredded cheese and continue stirring as the cheese melts.
Stir in the spinach and add drops of green food coloring until you get the desired color green.
Sprinkle a couple teaspoons of salt to taste.
Once the cheese is completely melted, return the pasta to this pot and toss well from bottom up, to make sure all the pasta gets coated in cheese evenly.
Throw in a handful of fresh parsley, toss and serve immediately!
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