for 12 portions
4 cups fresh spinach (160 g), packed
½ cup fresh parsley (15 g)
2 ½ cups of milk (600 g), divided
5 qt of water(4 ¾ L)
1 tablespoon of salt
1 pound of macaroni at the elbow (455 g)
¼ cup butter (60 g)
¼ cup flour (30 g)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon of salt
1 pound of white cheddar cheese (455 g)
½ cup mozzarella cheese (55 g)
In a food processor, blend spinach, parsley and ½ cup (120 ml) milk and process until smooth.
In a large saucepan, bring water and 1 tbsp. salt to a boil over high heat. Add elbows and cook until al dente, about 6-7 minutes. Rinse with cold water and drain.
In a large saucepan, combine the butter and flour over medium-high heat and stir until the mixture turns golden brown.
Add 2 cups (470 ml) milk, garlic powder, onion powder, paprika, pepper and salt to the saucepan and stir until well blended.
Add the cheddar cheese and stir until well incorporated.
Add the spinach mixture and stir until it is well incorporated and the green colour is consistent.
Add the pasta and pour into a casserole dish.
Garnish the macaroni with mozzarella and grill for 5 minutes.