Monday, June 24, 2013

Mac & Greens

I have found that my family will eat pretty much anything in mac & cheese form. This dish is vegan, egg-free, dairy-free, meat-free. No cheese or cheese-like product at all. I even slipped some greens in there and no one complained. The creamy sauce and mild flavor please everyone. Even my only-from-a-box husband. 
I'm calling that a success. 

1 pound macaroni, cooked, drained, set aside
1 cup butter or substitute
1 cup flour
4(ish) cups milk of your choice-I used almond
seasoning of your choice, to taste
1 pound frozen, chopped spinach or other greens, thawed and drained

First, melt the butter. 

Next, stir in the flour. Cook it over medium low heat, stirring constantly until it's bubbly. Don't let it burn.

Stir in the milk a little at a time until it's creamy. It will look like dough at first. Keep adding and stirring until it looks like this.

Continue stirring frequently until it's thick and bubbly. Season to taste. I used a rosemary garlic blend, Vegeta and fresh cracked pepper. You can stick with salt and pepper, or get a little adventurous. Your choice. 

Now it's time for the Green. Reduce heat to low. Stir in spinach. Then fold the macaroni in gently. No mashed macaroni, please! Stir occasionally and warm through. 

And, it's done. Yummy!

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