Ingredients:

  • cups fresh spinach (packed)
  • /4 cup fresh basil leaves
  • large garlic cloves
  • lb elbow macaroni (or Cavatappi)
  • Tbsp unsalted butter (divided)
  • Tbsp all-purpose flour
  • cups whole milk (warmed)
  • cups freshly grated Gruyère cheese
  • /2 cup freshly grated Parmesan cheese (plus extra for topping)
  • tsp Dijon mustard
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • /2 cup Panko breadcrumbs
  • Tbsp melted butter (for topping)

Instructions:

  1. Cook macaroni al dente according to package directions; drain and set aside. While pasta cooks, blanch spinach and basil briefly (30 seconds), then immediately shock in ice water. Squeeze spinach mixture very dry.
  2. Create the Green Puree: Blend the thoroughly dried spinach/basil, peeled garlic, and 1/4 cup of the warm milk until completely smooth. Set aside.
  3. Prepare the Roux: In a medium sauce pan, melt 4 Tbsp of the butter over medium heat. Whisk in the flour and cook gently for 2 minutes until a blonde roux forms.
  4. Make the Béchamel: Gradually whisk in the remaining warm milk, ensuring no lumps form. Bring to a simmer, stirring constantly until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and nutmeg.
  5. Incorporate the Green: Remove the sauce from the heat. Whisk in the green spinach puree until the sauce is uniformly coloured.
  6. Form the Mornay Sauce: Whisk in the Dijon mustard. Gradually add the Gruyère and Parmesan cheeses, stirring until fully melted and smooth. Taste and adjust seasoning.
  7. Combine & Assemble: Gently fold the cooked pasta into the cheese sauce until every piece is coated. Transfer the mixture to a prepared 9x13 inch baking dish.
  8. Prepare Topping (Optional): In a small bowl, toss the Panko breadcrumbs with the remaining 2 Tbsp of melted butter and 1 Tbsp of Parmesan. Sprinkle evenly over the pasta.
  9. Bake: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until bubbly around the edges and the topping is golden brown.
  10. Rest and Serve: Let stand for 5–10 minutes before serving.