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Baked Spring Mac and Greens

Source of Recipe

From "Dinner Then Dessert" by Sabrina Snyder


Recipe Introduction

"This mac and cheese is delightfully green and springy, and it was one of the first green foods I got our kids to eat. We told them it was a Dr. Seuss recipe, and they were sold. Parenting win! Now they ask for green mac and cheese instead of the standard orange version."

List of Ingredients

â—¦ 1 teaspoon kosher salt, plus more for the pasta cooking water
â—¦ 1 pound penne
â—¦ 4 tablespoons unsalted butter
â—¦ ¼ cup all-purpose flour
â—¦ 4 cups whole milk
â—¦ ¼ teaspoon coarsely ground black pepper
â—¦ 2 cups shredded mozzarella cheese
â—¦ 1 cup jarred pesto
â—¦ 2 cups frozen peas
â—¦ 2 cups broccoli florets


Recipe

Preheat the oven to 350° F.

Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1 minute shy of the package directions; drain.

Add the butter and flour to a Dutch oven set over medium heat. Heat until the butter is melted and whisk well. Slowly add the milk to the pot, whisking until smooth. Season with the 1 teaspoon salt and the pepper. Add half the mozzarella and half the pesto and cook, stirring, until smooth. Remove from the heat.

Add the pasta to a large bowl, along with the peas and broccoli. Pour the sauce over and stir to coat.

In a 9-by-13-inch baking dish, layer the mac and cheese beginning with half of the pasta mixture, then half of the remaining pesto, and then half of the remaining mozzarella. Repeat to make another layer. Bake the mac and cheese for 20 to 25 minutes, until the top is crispy.

Serves 4