This Toxic Waste Mac and Cheese is disgustingly delicious and actually quite healthy. It's perfect meal during the Halloween season, and the kids will love eating it!
2.5cupswhole milk(or Half & Half - I used Unsweetened CashewMilk)
0.5teaspoonsea salt
.25teaspoonground black pepper
.25teaspoonpaprika
1teaspoononion powder
1tablespoondry mustard powder
1/16teaspooncayenne pepper(add more if desired)
8ouncessharp white cheddar cheese(grated)
1packagefrozen spinach(thawed and drained)
green food coloring
1pounddry pasta(cooked and drained - I used medium shells)
1headfresh cauliflower(cut and steamed**)
Instructions
Melt butter in a large pan/Dutch oven over medium-low heat.
Add the flour and whisk to combine. Simmer, stirring constantly for 1 to 2 minutes.
Pour in the milk and whisk to combine and remove all lumps.
Add the salt, pepper, onion powder, paprika, cayenne, and mustard, stir to combine.
Continue cooking until mixture starts to simmer, 6 to 8 minutes.
Remove from heat and add the grated cheese. Stir until melted and completely combined.
Add the drained spinach, stir to combine. Add a few drops of green food coloring if desired.
Add the drained pasta and stir until completely coated.
Stir in the steamed cauliflower, and serve immediately. **I left my cauliflower in large chunks and waited until the very end to add them so they would stay whole, and so they would look creepier sitting near the top.
Notes
I added the chopped parsley out of habit, but it is not necessary.
Even with the two bowls, I wasn’t enough to “overflow” the can but you guys get the idea.
I trimmed the zipper bag so the zipper was no longer visible, it needed to be blog photo worthy. I will be ordering an unlined can before I make this again.
I chose Medium Shell pasta to make it look bumpy and less like macaroni and cheese. If you use a different shape let me know, I would love to see how it turns out!
I used Vermont sharp white cheddar cheese so it would be easier to turn it green, and it’s still lactose-free.