How to: Spinach, Broccoli Mac & Cheese

Step One: Make a roux 

Melt a stick of butter with 1 cup of flour and stir.

Step One, Part Two: Put your water for the pasta on the stove so it has time to boil.

Step Two: Add Milk

Step Three: Add Cheese

I added three bags of shredded Sharp Cheddar Blend and then mixed until smooth. Add more milk if you cannot get cheese to correct consistency. 

**If the cheese sauce is too thick, slowly add a little milk at a time, and stir.

Step 4: Add mustard (optional)

This adds a lot of flavor to the mac & cheese, I prefer this but I know not everyone does

Step 5: Add Pasta to Boiling Water

Once the water starts to boil add two boxes of elbow macaroni to the water and then add a good amount of salt to the water.

Step 6: Defrost the Frozen Whole Leaf Spinach

Step 7: Squeeze the water out of the spinach and put into separate bowl

Step 8: Cook broccoli

I actually forgot about the broccoli so for the last few minutes of cooking the pasta I added it right into the water with the pasta

Step 9: Pasta preference

Undercook: If you want your pasta to absorb the cheese sauce and thicken up then you should undercook your pasta a little bit

Overcook: If you don't want your cheese sauce to thicken then you should overcook your pasta slightly 

Step 10: Put spinach and broccoli at bottom of casserole dish

Step 11: Drain pasta

Step 12: Add most of the pasta to casserole dish

Step 13: Add about 3/4 of the cheese sauce to the pasta. Stir.

Step 14: Add more. (optional)

Too much cheese: add more pasta

Not enough cheese: add rest of cheese

Stir.

Optional Steps......

Step 15: Set Oven to 425 degrees

Step 16: Check on Mac & Cheese every 5 minutes. 

Step 17: Done!

Once your pasta is as brown as you like, you're done and the mac & cheese is ready to eat!