Greens Mac & Cheese
1 large leek, cut in rings
4 garlic cloves, minced
1/8 cup fresh thyme, chopped
3 tablespoons butter
2 tablespoons flour
4 cups milk
1 pound macaroni or penne
1/2 cup fresh parmesan cheese
2 cups shredded cheese, or a mix of cheeses of your choice. The cheese should melt easily
1 1/2 cups plain frozen spinach, thawed
freshly grated nutmeg
salt and pepper
1. melt butter. Add broccoli stem, leek, garlic and thyme, and cook for 10-15 minutes, stirring regularly until softened
2. add flour, stir, and slowly pour in milk. Simmer for 10 minutes or until thickened, stirring regularly
3. cook pasta until almost done. It will finish cooking in the oven
4. add parmesan cheese and almost all of the shredded cheese to the vegetable mix. Stir until melted
5. pour mixture into a blender, add spinach and blend until smooth. Return to pot, and season with salt, pepper and nutmeg
6. mix vegetables, broccoli florets and pasta. Transfer to a baking dish and top with remaining cheese.
7. bake at 350° for 30 minutes or until browned and bubbly
