Halloween Green And Gooey Macaroni And Cheese - cooking recipe

Ingredients

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

Preparation

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