Ingredients:

  • 450g elbow macaroni
  • 15g salt (for boiling water)
  • 56g unsalted butter
  • 30g all-purpose flour
  • 710ml whole milk, room temperature
  • 340g sharp cheddar cheese, shredded
  • 3g garlic powder
  • 1.5g smoked paprika
  • 1ml green gel food coloring or 30ml concentrated spinach puree
  • 140g mini mozzarella pearls
  • 8-10 sliced black olives
  • 15g chopped fresh parsley (optional)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add 450g elbow macaroni and 15g salt. Cook for 1-2 minutes less than the package directions until the noodles are firm to the bite. Drain and set aside. Note: Overcooking here leads to a mushy brain.
  2. Melt 56g unsalted butter in a saucepan over medium heat. Stir until it foams and begins to bubble.
  3. Whisk in 30g all purpose flour. Cook for 1-2 minutes until the mixture smells nutty but hasn't turned brown.
  4. Slowly pour in 710ml room temperature whole milk. Whisk constantly to eliminate lumps. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Remove the pan from heat. Stir in 1ml green gel food coloring (or 30ml concentrated spinach puree) until the sauce is a uniform, eerie shade.
  6. Fold in 340g shredded sharp cheddar, 3g garlic powder, and 1.5g smoked paprika. Stir gently until the cheese is completely melted and the sauce is glossy.
  7. Fold the cooked macaroni into the green sauce. Stir until every noodle is coated in the velvety green mixture.
  8. Scoop the mac and cheese into a serving bowl. Shape it into a mound to resemble a brain.
  9. Gently press 140g mini mozzarella pearls into the top. Place a slice of the 8-10 black olives on each pearl to create zombie eyes.
  10. Sprinkle 15g chopped fresh parsley over the top for a swampy finish.