1. Prepare macaroni as label directs; drain, return to saucepot and cover to keep warm.
2. In large skillet, heat oil over medium heat. Add spinach and broccoli; cook and stir 5 minutes or until spinach is wilted and broccoli is tender. Transfer spinach mixture to blender; add parsley and 1/4 cup water. Blend spinach mixture on high until smooth.
3. In medium saucepot, melt butter over medium-high heat; whisk in flour and cook 2 minutes or until lightly browned, whisking constantly. Whisk in milk, mustard, garlic powder, onion powder, paprika, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper; heat to a simmer. Simmer milk mixture 2 minutes or until thickened, whisking frequently. Whisk in cheeses and spinach mixture until smooth; fold in macaroni. Makes about 6 cups.
- 25 g Total fat
- 14 g Saturated fat
- 59 mg Cholesterol
- 554 mg Sodium
- 36 g Carbohydrates
- 2 g Fiber
- 6 g Sugars
- 0 g Added sugars
- 14 g Protein
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Nutritional Information
- 25 g Total fat
- 14 g Saturated fat
- 59 mg Cholesterol
- 554 mg Sodium
- 36 g Carbohydrates
- 2 g Fiber
- 6 g Sugars
- 0 g Added sugars
- 14 g Protein
Directions
1. Prepare macaroni as label directs; drain, return to saucepot and cover to keep warm.
2. In large skillet, heat oil over medium heat. Add spinach and broccoli; cook and stir 5 minutes or until spinach is wilted and broccoli is tender. Transfer spinach mixture to blender; add parsley and 1/4 cup water. Blend spinach mixture on high until smooth.
3. In medium saucepot, melt butter over medium-high heat; whisk in flour and cook 2 minutes or until lightly browned, whisking constantly. Whisk in milk, mustard, garlic powder, onion powder, paprika, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper; heat to a simmer. Simmer milk mixture 2 minutes or until thickened, whisking frequently. Whisk in cheeses and spinach mixture until smooth; fold in macaroni. Makes about 6 cups.