1 pound elbow macaroni (you can also use campanelle, cavatappi, or shells)
3 cups whole milk
1 cups packed fresh spinach
3 tablespoons unsalted butter
3 tablespoons Flour
4 cups grated white cheddar cheese
1 teaspoon kosher salt
2 cups chopped broccoli florets
1 cup peas
Preheat oven to 350 F.
Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.
While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.
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 whisk in the milk mixture and bring to a boil.
Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, salt, broccoli and peas.
Transfer to a greased 13″ x 9″ baking dish and bake for 20 minutes, or until cheese is bubbling and the pasta is set.