Description
A spooky twist on classic mac and cheese—this creamy, cheesy pasta gets a vibrant green boost from spinach and herbs, perfect for Halloween dinner fun.
Ingredients
12 ounces elbow macaroni
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups milk (or substitute part with cream for extra richness)
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
½ teaspoon black pepper
½ cup fresh spinach leaves
¼ cup fresh parsley leaves
¼ cup fresh basil leaves
½ cup grated Parmesan cheese (for topping)
Green food coloring (optional, for vibrant effect)
Instructions
Cook Pasta: Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente. Drain and set aside.
Make Cheese Sauce: In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute until lightly golden. Gradually whisk in milk and stir continuously for 3–5 minutes until thickened.
Add Cheese: Remove from heat and stir in cheddar and mozzarella until smooth. Season with salt and pepper.
Prepare Green Goo: In a blender or food processor, combine spinach, parsley, and basil with a splash of water. Blend until smooth. Stir the green mixture into the cheese sauce. Add green food coloring if desired for a bolder color.
Mix Together: Stir cooked macaroni into the green cheese sauce until evenly coated.
Optional Baking: Preheat oven to 350°F (175°C). Transfer to a greased baking dish, top with Parmesan cheese, and bake for 20 minutes until bubbly and golden on top.
Notes
Make Ahead: Assemble and refrigerate unbaked. Bake just before serving.
Texture Tip: Swap some milk for half-and-half or cream for a richer texture.
Topping Ideas: Try a buttered breadcrumb topping for a crispy finish.
Color Boost: Adjust green food coloring as needed for more spooky vibrancy.
Veggie Boost: The spinach and herbs add nutrition while keeping it kid-friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Halloween
- Method: Stovetop, Baked (Optional)
- Cuisine: American
