Green Macaroni and Cheese
6 servings
60 minutes
Green macaroni with cheese is a vibrant and rich version of the classic American dish. The addition of spinach gives it a fresh herbal note, while broccoli adds a pleasant texture. Inspired by traditional cheese casserole, this recipe carefully combines a creamy sauce with the aromas of thyme and garlic, creating a harmony of flavors. Parmesan and cheddar provide a rich, gooey cheese layer, while almond flakes add a savory crunch. The dish is both tender and hearty, and its appetizing appearance captivates at first glance. Baked macaroni with a golden crust is perfect for a cozy family dinner or festive table, and their unusual color and taste will surprise guests. This version of macaroni with cheese is not only delicious but also healthy due to the green ingredients.
1
Preheat the oven to 180 degrees (gas mark 4).
2
Trim, cut the leek in half and wash it, peel the garlic, then finely chop it along with the broccoli stems, leaving the small florets for later.
- Leek: 1 piece
- Garlic: 3 cloves
- Broccoli: 400 g
3
Place the chopped vegetables in a large skillet over medium heat with butter, sprinkle with thyme leaves, and cook for 15 minutes or until softened, stirring regularly.
- Butter: 40 g
- Fresh thyme: 15 g
4
Add flour, then slowly pour in the milk, simmer for 10 minutes or until thickened, stirring regularly.
- Wheat flour: 2 tablespoons
- Milk: 1 l
5
Meanwhile, boil the pasta in a large pot of salted boiling water for 5 minutes, then drain the water.
- Pasta: 450 g
6
Grate the parmesan and most of the cheddar into the sauce and mix well. Transfer to a blender, add spinach, and blend until smooth.
- Parmesan (Parmigiano Reggiano): 30 g
- Cheddar cheese: 150 g
- Baby spinach: 100 g
7
Season to taste with sea salt and black pepper, then mix with pasta and broccoli florets, adding a little milk if necessary.
- Salt: to taste
- Ground black pepper: to taste
- Milk: 1 l
8
Transfer to a baking dish measuring 25x35 cm, grate the remaining cheddar on top, and sprinkle with almonds. Bake for 30 minutes or until a nice golden crust forms and bubbles appear.
- Cheddar cheese: 150 g
- Flaked almonds: 50 g