Green Mac & Cheese with Basil Garlic Sea Shells

Serving Size: 4-6
Prep Time:  10 Minutes
Cook Time: 1 Hour
Total Time:  1 Hour, 10 Minutes


1 lb. Pappardelle’s Basil Garlic Sea Shells
2 Tbsp. all-purpose flour
1 leek, halved & thinly sliced
3 cloves garlic, minced
1 large head of broccoli
1/2 bunch fresh basil
3 Tbsp. unsalted butter
2 tsp. salt, divided
1 tsp. black pepper
4 cups milk
1/2 cup grated Parmesan cheese
1 cup grated sharp white cheddar cheese, plus extra for topping
2 cups packed spinach
1/2 cup sliced almonds


  1. Preheat the oven to 350 degrees.
  2. Cook pasta in a large pot of boiling salted water, stirring intermittently, until very al dente, about 5 minutes. Drain & set aside. 
  3. Separate the broccoli florets from the stalks. Thinly slice the stalks and break the florets down into small pieces.
  4. Heat butter in a saute pan over medium heat. Add the broccoli stalks and florets, leeks, garlic, and 1 tsp. salt. Sauté, stirring constantly, until softened, about 3 minutes.
  5. Stir in flour, milk and basil. Simmer for 10 minutes, stirring frequently. Stir in the grated cheeses and whisk to incorporate.
  6. Once cheeses have fully incorporated, add the mixture to a blender. Add spinach and remaining 1 tsp. of salt and black pepper. Puree until smooth. Taste and adjust seasoning as necessary.
  7. Add pasta to an oven-safe baking dish and pour veggie mixture over. Stir until all of the pasta in evenly coated. Sprinkle additional white cheddar cheese and flaked almonds on top and bake until golden and bubbling, about 30 minutes. Remove from oven and let cool for 10 minutes before serving. 
  8. Once pasta has cooled, divide into serving dishes and top with extra cheese and almonds, if desired. Serve and enjoy!