1 lb. elbow macaroni
2 cups whole milk
1 cup packed fresh spinach
3 tbsp. unsalted butter
2 tbsp. flour
4 cups grated white cheddar cheese
2 cups chopped broccoli florets
1 cup peas
(1) Preheat oven to 350. Cook pasta in water for about 3 minutes less than package directions call for, until al dente. Reserve 1/2 cup of the pasta water and drain.
(2) While pasta is cooking, place milk and spinach in blender and blend on high until smooth.
(3) In a large pot, melt the butter and then add the flour whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly mix in the milk mixture and bring to a boil. Reduce heat and simmer, whisking occasionally, 3-4 minutes, or until the sauce is gently bubbling and starting to thicken. Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, broccoli and peas.
(4) Transfer to a greased 13x9 baking dish and bake for 20 minutes.
