THEY DO!
This is an adaptation from the FIXATE Cookbook by Autumn Calabrese. I have been wanting to make this for a long time so I went for it today and used what I had on hand. (something that I am getting very good at)
This also made a huge pot so we have leftovers for a few days and with my boyfriends kids coming over I am excited to see if it's a win with them.
Here is the recipe I used:
4 oz. dry whole wheat elbow macaroni (or 3 cups cooked)
4 tsp. butter (or coconut oil)
2 tbsp. unbleached whole wheat flour
1 1/2 cups unsweetened almond milk
1 1/4 cups mix of grated Parmesan, pepper jack and mozzarella cheeses
1 16oz bag frozen broccoli, thawed
1 cup chopped baby spinach
1 tsp. sea salt (or Himalayan salt)
1/2 tsp. ground black pepper
1. Cook macaroni according to package directions. Set aside
2. Melt butter in large saucepan over medium heat.
3. Add flour; cook, whisking constantly for 1 minute, or until brown (don't let it burn)
4. Slowly whisk in almond milk; cook, whisking constantly for 1 to 2 minutes, or until mixture thickens and there are no lumps.
5. Reduce heat to low. Add cheese; cook, whisking constantly. for 2 or 3 minutes, or until melted
6. Add broccoli and spinach, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
7. Add in macaroni and mix to combine.
Fix containers-
for 1 1/2 cup serving
1 1/2 green
1 yellow
1/2 blue
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