Halloween Green And Gooey Macaroni And Cheese

• 3 cups enriched macaroni (6 cups cooked) or 3 cups 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 2 cups arugula leaves, packed
• 3 cups cheddar cheese
• 1 cup parmesan cheese, freshly grated
• salt and pepper

1. In large pot of boiling salted water, cook pasta for 8 min or according to package directions, until tender; drain well.
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. 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. Parmesan cheese until melted. Season to taste with salt and pepper. Let stand for 5 min before serving. Serves 6.
5. Tips:
6. Slice up broccoli stems to use in soups or with dips.
7. Add 2 cups (500 mL) diced grilled chicken or ham.
8. Tip for the Adventurous:
9. Substitute Canadian smoked Gouda or Gruyere for the Old Cheddar.
10. Time Saving Tip:
11. Make ahead and reheat, adding more milk if too thick.

macaroni, butter, broccoli florets, onion, nutmeg, milk, whipping cream, spinach, cheddar cheese, parmesan cheese, salt

Taken from www.food.com/recipe/halloween-green-and-gooey-macaroni-and-cheese-331125 (may not work)