This recipe is courtesy of Chef Tami Grooney of White Gate Farm
Recipe
(Yield: 3 cups)
Ingredients:
2 cups macaroni pasta, cooked
1 cup chopped cooked spinach
1/2 cup blanched and minced kelp
2 cups hot milk
1⁄4 cup flour
1⁄4 cup butter
2 tablespoons horseradish
1 tablespoon Dijon mustard
2 cups grated sharp white cheddar cheese
1/4 cup kelp furikake
Instructions:
1) Preheat the oven to 425.
2) In medium sized pot, over medium heat, melt butter.
3) Add the flour and cook for 3 minutes.
4) Pour in the hot milk and cook until thickened.
5) Add the spinach, kelp, cheese, seasonings, horseradish and mustard.
6) Mix well.
7) Combine with the cooked pasta.
8) Place in a greased casserole dish.
9) Top with furikake
10) Bake in oven for 15 minutes or until bubbling.