Mac 'n' Pimiento Cheese

Name: Mac 'n' Pimiento Cheese
Total time: 20 min
Yield: 8
Ingredients: 1 lb. cavatappi pasta; 4 c. baby spinach, packed; Broccoli florets, chopped small; 3 tbsp. cornstarch; 2 c. whole milk; 1/2 tsp. salt; 1/2 tsp. pepper; 12 oz. extra-sharp Cheddar cheese, shredded; 1/4 tsp. garlic powder; 1 jar (3 ounce) pimientos, drained and chopped; Hot sauce, if desired

For a velvety sauce, use a whisk to stir cheese into the milk-and-cornstarch mixture while it's still very hot-whisking keeps it from clumping, and heat helps it blend.

By The Good Housekeeping Test KitchenPublished: Mar 26, 2015

Emily Kate Roemer

Yields:

Total Time:

20 mins

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About 460 cals, 20 g protein, 52 g carbs, 18 g fat (11 g sat), 4 g fiber, 480 mg sodium.

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Ingredients

1 lb. cavatappi pasta
4 cups baby spinach, packed
Broccoli florets, chopped small
3 Tbsp. cornstarch
2 cups whole milk
1/2 tsp. salt
1/2 tsp. pepper
12 oz. extra-sharp Cheddar cheese, shredded
1/4 tsp. garlic powder
1 jar (3 ounce) pimientos, drained and chopped
Hot sauce, if desired

Directions

1. Step 1Cook 1 pound cavatappi pasta as label directs. Two minutes before pasta is done, add 4 cups each spinach and broccoli florets to pasta pot. Drain well.
2. Step 2Meanwhile, in 5-quart saucepot, whisk cornstarch and 1/2 cup whole milk until smooth. Slowly whisk in another 1 1/2 c. milk and salt and pepper. Heat to boiling on medium-high, whisking constantly. Boil 2 minutes, whisking. Reduce heat to medium-low. Stir in Cheddar cheese, 1 handful at a time, and garlic powder. Fold in pimientos along with pasta and vegetable mixture.
3. Step 3Serve with hot sauce, if desired.