In a food processor, add spinach, garlic, parsley and milk and blend on high speed, until smooth. Set aside
In a large saucepan on medium heat, add Country Crock Original Spread and then add the flour to make a roux, whisk continuously for 2-3 minutes, over low to medium heat
Now slowly pour your milk into the roux and whisk continuously, bringing it to a boil. Reduce heat to low and whisk continuously until sauce starts to thicken and is bubbling
Add shredded cheddar cheese to the sauce and whisk until melted. Once cheese is melted, add the green mixture and reserved pasta water, mix thoroughly
Stir in pasta, broccoli, and peas. Season with salt and pepper
Transfer to a greased 9x13 inch baking dish and spread cheese all over it before placing in the oven
Bake for 18-20 minutes or until the cheese starts bubbling
Garnish with parmesan, serve hot and enjoy!
Ingredients
1 cup baby spinach, washed
3-Feb garlic cloves
1/2 cup parsley, washed
1/2 cup milk
3 tbsp Country Crock Original Spread
1 tbsp Country Crock Original Spread, for greasing
3 tbsp all-purpose flour
3 cups whole milk
3-4 cups shredded white cheddar cheese
1 cup shredded mozzarella cheese
1 lb elbow macaroni, cooked al dente (reserve 1 cup pasta water)
