St. Patrick’s Day Mac and Cheese

This St. Patrick’s Day try this veggie-loaded macaroni and cheese that is naturally green in color and loaded with flavor!

Ingredients

• 1 Lb. Elbow Macaroni, Cooked al Dente
• 3 Cups Vitamin D Milk
• 1 Cup Spinach, Packed
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• ½ Cup Water
• 2 Cups Chopped Broccoli Florets
• 1 Cup Fresh or Frozen Peas
• 2 cups Shredded Mozzarella Cheese
• 1 cup Shredded Parmesan Cheese
• 1 cup Shredded Colby Cheese

Directions

1. Preheat oven to 350 degrees F.
2. Spray 9×13 baking dish with nonstick cooking spray and set aside.
3. Blend spinach and milk in a blender until smooth.
4. In a large saucepan, melt the butter and whisk in the flour for 2-3 minutes. Slowly whisk in milk blend and bring to a boil.
5. Reduce heat to low and whisk occasionally for 5 minutes or until the mixture begins to thicken.
6. Add ½ cup water and cheese and whisk until melted. Stir in the pasta, broccoli, and peas.
7. Pour into a 9×13 baking dish. Bake for 18 minutes or until cheese is bubbling.