Creamy macaroni with spinach, mozzarella, and olive 'eyeballs' for a fun, kid-friendly twist.
# Ingredients:
→ Pasta
01 - 12 oz elbow macaroni or small shells
→ Green Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 3.5 oz baby spinach
06 - 7 oz sharp white cheddar cheese, grated
07 - 1.75 oz Parmesan cheese, grated
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon ground nutmeg
11 - Salt and pepper, to taste
→ Eyeballs
12 - 8 mini mozzarella balls (bocconcini)
13 - 8 slices black olives
14 - 1 to 2 tablespoons ketchup or sriracha (optional, for decorative effect)
# Instructions:
01 - Bring a large pot of salted water to a boil. Cook macaroni until al dente as per package directions. Drain thoroughly and set aside.
02 - Combine baby spinach and 1/2 cup of whole milk in a blender. Blend until fully smooth and bright green.
03 - In a large saucepan over medium heat, melt butter. Sprinkle in flour and whisk for 1 minute to form roux.
04 - Gradually whisk in the remaining milk, stirring constantly until the mixture is smooth and starts to thicken, approximately 3 to 4 minutes.
05 - Stir in the blended spinach-milk mixture, garlic powder, onion powder, ground nutmeg, and a pinch of salt and pepper. Mix well and bring to a gentle simmer.
06 - Add grated cheddar and Parmesan, stirring until smoothly dissolved and the sauce is creamy and vibrantly green.
07 - Fold the drained macaroni into the sauce, stirring until each piece is evenly coated.
08 - Scoop macaroni and cheese into a serving dish or individual bowls.
09 - Arrange a mozzarella ball atop each serving. Place a black olive slice on each ball. For a spooky finish, use a toothpick to draw red veins with ketchup or sriracha, if desired.
10 - Present hot for maximum creaminess and enjoy with family or friends.
