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Green Mac&Cheese Bake Pasta
Ingredients
  • 1 lb short shaped pasta
  • 1 Tbsp sea salt (for the pasta water)
  • 1 medium head of broccoli, florets only
  • 1 cup frozen sweet peas and carrot mix
  • 4 Tbsp Parmesan cheese, grated
  • 3 oz Fontina cheese, in cubes or grated
  • 4 Tbsp breadcrumbs
  • 3 Tbsp olive oil
Green Bechamel Sauce
  • 3 Tbsp unsalted butter
  • 3 Tbsp all purpose flour
  • 2 cups whole milk
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1 cup baby spinach
  • 1 cup kale leaves, chopped
  • 1.5 oz Parmesan cheese, grated
Instructions

  1. In a food processor add the spinach, kale and milk of your choice. Blend for 1 min to obtain a smooth and uniform green liquid.

  2. Prepare the green béchamel sauce. In a large saucepan melt the butter at medium heat. Add the flour and whisk to create a silky compact cream. Remove the saucepan from the flame and incorporate the green milk mix whisking constantly. Season with sea salt and nutmeg. Add also the grated Parmesan cheese. Whisk regularly for 6/8 minutes at medium heat up until you will see the sauce thickening.

  3. Heat a large pot with water. When the water is boiling, add one tablespoon of sea salt and the pasta. Set the timer 5 minutes before the suggested cooking time. Before draining the pasta reserve 1 cup of the starchy boiling water.

  4. In a large bowl mix the pasta, the green béchamel sauce, the fontina cheese in small cubes, the sweet peas&carrots and broccoli. Add as much starchy water as needed to obtain a creamy mix. 

  5. Transfer the pasta in a baking dish, sprinkle grated Parmesan cheese, breadcrumbs and olive oil on top. Bake in preheated oven to 400F for 20 minutes. Let it rest 5 minutes and serve. Enjoy every single spoon!