"Grown-Up Green" Macaroni and Cheese

In an effort to use up some fresh spinach and hot peppers I had leftover in the fridge, I concocted this "Grown-Up" version of macaroni and cheese. The spinach, basil, and peppers turns the cheese sauce into the prettiest color green. I was quite pleased with the visual appearance and flavor. The poblano peppers are not overpowering, offset by the garlic and onions, and only gives a hint of a pleasantly hot aftertaste.

I used almond milk because there are only 30 calories per cup compared to over 100 calories per cup in cow's milk. You can use a less fattier version of extra sharp cheddar cheese. I used regular cheese because that is what I had on hand. But do what is best for you if you are monitoring your caloric and fat intake. I hope you like it!

¾ cup whole grain or whole wheat small seashells, and ¾ cup elbows macaroni (or any small pasta to measure 1 ½ cups)

6 tablespoons butter

2 poblano peppers cut into fourths, seeded and membrane removed

1/2 cup or more fresh baby spinach leaves

6 large, fresh basil leaves

6 large garlic cloves

1 small onion

½ tsp. salt

¼ tsp. black pepper

¼ cup flour

1 ¾ cup unsweetened, original almond milk

8 oz. block extra sharp cheddar cheese, cut into cubes

1 tomato, sliced thin

2/3 cup fresh bread crumbs

Cook macaroni according to package directions. Al dente works best for this recipe. Drain and set aside. Heat oven to 375 degrees.

Melt butter in a medium sized saucepan over medium heat. Using a food processor, process poblano peppers, spinach, basil, garlic, and onion until chopped small. Saute vegetables in butter until almost tender. Using a fork to blend, add salt, black pepper and flour and simmer for about a minute blending constantly.

Once blended, raise heat to med-high. Stir in milk using a spoon. When temperature reaches boiling point, boil and stir for 1 minute until nicely thickened. Remove from heat. Stir in cheese. Stir until melted. Stir in macaroni. Pour macaroni and cheese into 3 quart casserole dish.

Arrange tomato slices on top and sprinkle with breadcrumbs. Bake in center of oven for 25 minutes.