I was searching for some good St. Patrick’s Day foods to go with corned beef and cabbage and while this doesn’t exactly “go” with it, I thought the recipe was pretty interesting, so I decided to try it. The original recipe is from Food Dolls. While this recipe is delicious, it makes A LOT of mac and cheese. The recipe I’ll provide below is the full recipe, but I recommend halving this recipe if you’re not feeding many people. This makes a very large portion, but it’s absolutely delicious!

Ingredients

• 4 cups fresh spinach, packed
• 1/2 cup parsley
• 2 cloves garlic (optional)
• 2 Tbsp extra virgin olive oil
• 2 3/4 cups whole milk, divided
• 1 lb cooked macaroni pasta
• 1/4 cup butter
• 1/4 cup flour
• 1 tsp sea salt
• 1 tsp black pepper (more or less to taste)
• 1/2 tsp onion powder
• 1 tsp paprika
• 1/2 cup cheddar cheese
• 1/2 cup monterey jack cheese
• 1/2 cup white cheddar cheese

Directions

1. In a food processor or blender, add spinach, olive oil, parsley, garlic cloves, and 3/4 cup milk. Process until smooth.
2. In a large pot, add butter and flour on medium-high heat, cook for about 1-2 minutes or until mixture is a golden color.

3. Add WARM milk, and seasonings. Stir until it starts to thicken. Turn heat to low and add cheeses.

4. Add “green” sauce and mix until it comes together. Add cooked pasta.

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