Monster Mac and Cheese Recipe

Monster Mac and Cheese Recipe | Jeff Mauro

• Skill Level: Easy
• Makes: 8 servings
• Nutrition Information (per serving):
  • Serving Size: 1/8 of recipe
  • Calories: 382
  • Total Fat: 13 g
  • Saturated Fat: 8 g
  • Carbohydrates: 48 g
  • Dietary Fiber: 2 g
  • Sugar: 6 g
  • Protein: 17 g
  • Cholesterol: 39 mg
  • Sodium: 308 mg
• Total Time: 25 minutes
• Hands-On Time: 15 minutes

Ingredients

• Kosher salt, to taste
• 3 cups packed fresh baby spinach
• 1 pound spinach fusilli pasta
• 4 ounces pepper jack cheese, freshly shredded
• 4 ounces Sage Derby cheese, freshly shredded (can use sharp Cheddar as a substitute)
• 1 tablespoon cornstarch
• One 12-ounce can evaporated milk

Instructions

1. Fire up a medium pot of salted water and bring it to a rolling boilyour gateway to this vibrant, monster-green mac and cheese that'll wow the whole family!
2. Pack all the fresh baby spinach into a blender. Grab 1/4 cup of that boiling water, pour it in, and blitz for just 10 seconds to capture that irresistible bright green hue. Let it cool and dream of the creamy magic ahead.
3. Toss in the spinach fusilli and cook to al dente perfection per package directions. Drain and set asideyour pasta's ready for its cheesy upgrade.
4. In a bowl, mix pepper jack, Sage Derby (or sharp Cheddar), and cornstarch until evenly coated. This simple trick guarantees ultra-smooth, melty bliss.
5. Heat evaporated milk in a saucepan over low until simmering. Whisk in the cheese mixture and stir for 5 minutes until it transforms into a luscious, creamy sauce that'll have everyone hovering.
6. Off the heat, fold in the cooled spinach puree for that show-stopping green glow. Add the pasta, toss to coat every noodle, and serve hotpure comfort food heaven in under 25 minutes!