# What You Need:
→ Pasta
01 - 12 oz elbow macaroni or short pasta
→ Vegetables
02 - 7 oz fresh spinach, washed
03 - 7 oz broccoli florets
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 1 cup shredded sharp cheddar cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 cup shredded mozzarella cheese
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/8 teaspoon ground nutmeg
15 - 1 teaspoon Dijon mustard
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Extra grated Parmesan
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook macaroni according to package instructions until al dente. In the last 2 minutes of cooking, add broccoli florets. Drain pasta and broccoli together; set aside.
02 - While pasta cooks, heat a large skillet over medium heat. Add the spinach and cook, stirring, until wilted, approximately 2 minutes. Transfer spinach to a blender.
03 - In the same skillet, melt butter over medium heat. Add chopped onion and cook until soft, 3-4 minutes. Add garlic and cook 1 minute more.
04 - Sprinkle flour over onion mixture and stir for 1 minute. Gradually add milk, whisking constantly to avoid lumps. Bring to a simmer, stirring frequently, until sauce thickens, approximately 4-5 minutes.
05 - Add cheddar, mozzarella, Parmesan, salt, pepper, nutmeg, and Dijon mustard to the sauce. Stir until cheese is melted and sauce is smooth.
06 - Add half the sauce to the blender with wilted spinach. Blend until completely smooth and bright green.
07 - Return blended spinach sauce to the skillet and stir to combine with the remaining cheese sauce.
08 - Add drained pasta and broccoli to the skillet. Toss to coat evenly with green cheese sauce. Heat gently until everything is warmed through.
09 - Transfer to serving bowls and garnish with chopped parsley and extra Parmesan if desired.
