How to make it
In a large pot, bring water and 1 tablespoon of salt to a boil over high heat. Add the elbow macaroni and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
In a food processor, combine the spinach, Lee Kum Kee Minced Garlic, parsley, and ½ cup milk, and process until smooth. In a large pot, combine the butter and flour on medium-high heat, and whisk constantly until the mixture turns a golden brown.
Slowly whisk in 2 cups of milk, Lee Kum Kee Panda Brand Oyster Flavored Sauce, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
Add in the cheddar cheese and mix until melted and incorporated. Add in the spinach mixture and stir until fully incorporated and the sauce is completely green in color.
Add in the macaroni, mix and pour into a casserole dish. Top the macaroni with mozzarella and broil for 5 minutes or until brown and bubbly. Enjoy!