Total time: 45 minutes
10 ounces baby spinach
1 cup parsley
1 cup basil
1 cup grated parmesan cheese
1 garlic clove
3 1/2 cups whole milk
4 tablespoons unsalted butter (or: 2 tablespoons infused butter, 2 tablespoons regular unsalted butter)
1/3 cup all-purpose flour
12 ounces grated sharp white cheddar cheese
kosher salt and freshly ground black pepper, to taste
1 pound elbow macaroni
1. Heat the oven to broil.
2. In the bowl of a food processor, combine the spinach, parsley, basil, parmesan, and garlic and purée until chunky. Add 1/2 cup|125 ml milk and purée until smooth.
3. Melt the butter in a 6-qt. saucepan over medium-high; add the flour and cook 2 minutes. Add remaining 3 cups|750 ml. milk and cook, stirring occasionally, until thick, 8 to 10 minutes. Stir in half of the cheddar cheese, salt, and pepper and cook until the cheese has melted.
4. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, about 5 minutes. Drain pasta, transfer to cheese sauce along with the spinach and herb blend and stir well to coat.
5. Spread pasta in a 9-inch by 13-inch baking dish and top with remaining cheese. Transfer baking dish to a baking sheet and broil until macaroni and cheese is golden brown and bubbly, about 5 to 7 minutes. Let cool for 10 minutes before serving.
This recipe appears in our second cookbook 'BONG APPÉTIT,' out October 2018.