Green mac and cheese

Name: green mac and cheese
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 200 g quick cooking macaroni; 450 g frozen spinach; 250 g green pesto cheese Family Nijland; 40 g unsalted butter or margarine; 40 g wheat flour; 300 ml semi skimmed milk; 400 g broccoli list; 45 peeled (unsalted) pistachio nuts; 1 el Japanese breadcrumbs

Macaroni with leaf spinach, pesto cheese, milk, broccoli list, pistachios and panko.

Ingredients

Kitchen Stuff

1 blender
1 baking dish (30 x 20 cm)

Directions

Preheat the oven to 200 ° C.
Cook the macaroni for 4 minutes in plenty of water with salt. Let it drain well.
In the meantime, thaw the spinach in the microwave for 5 minutes in a covered dish or on low heat. Stir frequently. Drain in a colander.
Puree the spinach in a high cup with the hand blender. Grate the cheese.
Melt the butter in a saucepan. Add the flour and stir for 3 minutes on low heat (roux).
Add the milk, set the heat high and stir with the whisk into a bonded sauce.
Add ⅘ of the cheese and let it melt with stirring. Season with pepper and salt.
Mix the macaroni with the spinach, the broccoli list and the cheese sauce. Put in the baking dish.
Finely chop the pistachios and mix with the rest of the cheese and the panko.
Sprinkle the macaroni and put in the oven for about 20 minutes.