Green Mac and Cheese

A vibrant green stovetop mac and cheese colored and flavored with kale, basil, spinach, scallions, and jalapeno

Prep Time20

Cook Time20

Total Time40

Servings: servings

Calories: 702kcal

Put all the sauce ingredients into the blender or food processor. Blend until smooth. Set aside in the fridge until ready to use.
Bring pasta water to a boil and salt it well. Add in the pasta and cook until almost tender, a few minutes less than it says on the package. Just before it is done, reserve 1 cup of the cooking water. Strain the pasta.
As the pasta water is heating up, add the sausage to a pan over high heat. Cook to brown on the edges, about 3 minutes. You could use a splash of oil if needed, but there should be enough oil from the sausage and there is plenty of oil in this dish so be careful.
Add in the butter and flour. Stir to combine making sure there are no lumps.
Add in the green mixture and saute the mix until it is super fragrant and you see the oils separating from the sauce, about 6 minutes.
Reduce heat. Ideally you want to time this so you can add the strained pasta to the pan right as you strain it, and about half the reserved pasta cooking liquid.
Stir to combine. Add in the milk and cheeses and stir to combine. Remove the pan from the heat and continue to stir to mix everything together. The cheese should melt and the sauce should form. Add more of the pasta water if it is too thick. You could also return to the heat if needed, but be careful not to overheat or the sauce can break.
Serve!