Halloween Green and Gooey Macaroni and Cheese

Ingredients

• 3 cups enriched macaroni or other small shell pasta (6 cups cooked)
• 2 tablespoons butter
• 2 cups broccoli florets
• 3/4 cup chopped onion
• 1/2 teaspoon nutmeg (or to taste)
• 1 1/2 cups milk, 2%
• 1 cup whipping cream, 35%
• 2 cups spinach or arugula leaves, packed
• 3 cups cheddar cheese
• 1 cup parmesan cheese, freshly grated
• salt and pepper

Directions

1. 1

   In large pot of boiling salted water, cook pasta for 8 min or according to package directions, until tender; drain well.

2. 2

   Meanwhile in a medium saucepan, melt butter over medium heat; cook broccoli and onion until softened, about 3 minute Stir in nutmeg. Add milk and cream; cook stirring often, for 8 to 10 min or until slightly thickened and broccoli is tender. Stir in spinach and remove from heat.

3. 3

   In a blender, in batches, or with an immersion blender, puree until smooth or desired consistency. Stir in macaroni to coat; stir in Canadian Cheddar and

4. 4

   Parmesan cheese until melted. Season to taste with salt and pepper. Let stand for 5 min before serving. Serves 6.

5. 5

   Tips:

6. 6

   Slice up broccoli stems to use in soups or with dips.

7. 7

   Add 2 cups (500 mL) diced grilled chicken or ham.

8. 8

   Tip for the Adventurous:

9. 9

   Substitute Canadian smoked Gouda or Gruyère for the Old Cheddar.

10. 10

    Time Saving Tip:

11. 11

    Make ahead and reheat, adding more milk if too thick.