It’s no secret that mac and cheese is already a comfort food favorite, but this green version takes it up a notch! Green Mac and Cheese is packed with fresh spinach, broccoli, and peas. It’s a creamy, cheesy dish that sneaks in extra greens without compromising flavor. Plus, the vibrant color makes it perfect for St. Patrick’s Day or or a kid-friendly dinner any time of year!
Table of Contents
Why I Love This Recipe
- Easy to Make: No complicated steps or fancy ingredients—just simple and delicious comfort food.
- Kid-Friendly: Just like my Green Machine Pizza recipes, the creamy, cheesy goodness makes this an instant favorite, while the “hidden” veggies add a nutritious boost!
- Perfect for Any Occasion: Whether it’s a busy weeknight, a fun dye-free green St. Patrick’s Day meal, or just a way to switch up classic mac and cheese, this dish delivers every time!
The Ingredients
- Elbow macaroni: A classic pasta choice, but you can swap it with campanelle, cavatappi, or shells for a fun twist. Any type of small pasta noodle will work!
- Whole milk: Provides the creamy base for the cheese sauce.
- Fresh spinach: Blended into the sauce for that signature green color and a boost of nutrients.
- Unsalted butter: Adds richness and helps create a smooth roux.
- Flour: Thickens the sauce for the perfect creamy texture.
- Grated white cheddar cheese: Melts beautifully for that cheesy goodness we all love!
- Broccoli florets: Adds texture, flavor, and extra greens to the dish! Chop them into small bite sized pieces for best results.
- Peas: Brings a hint of sweetness and an additional pop of green.
Substitutions and Variations
- Cheese Swap: White cheddar gives this dish a rich, creamy flavor, but you can experiment with gruyère, gouda, or mozzarella for a different cheesy twist.
- Make It Gluten-Free: Use your favorite gluten-free pasta and substitute all-purpose flour with a gluten-free alternative.
- Add Protein: Stir in shredded cooked chicken, crispy bacon, or even chickpeas just before baking for an extra protein boost.
How to Make Green Mac and Cheese
Step 1: 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.
Step 2: While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.
Step 3: 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.
Step 3: Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, salt, broccoli and peas.
Step 5: Transfer to a greased 13″ x 9″ baking dish.
Step 6: Bake for 20 minutes, or until cheese is bubbling and the pasta is set.
Tips and Tricks
- Blend Until Smooth: To get that vibrant green color, make sure to blend the spinach and milk until completely smooth.
- Don’t Overcook the Pasta: Since it will continue cooking in the oven, slightly undercooking the pasta noodles helps maintain the perfect texture.
- Use Fresh or Frozen Veggies: Both work great! If using frozen broccoli or peas, thaw them before adding to the mix.
- Broil for a Golden Top: For a crispy, golden crust, broil for the last 2-3 minutes of baking. And feel free to add more grated cheese on top!
FAQs
Yes! Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours. When ready to bake, add an extra 5-10 minutes to the cooking time.
Absolutely! Let it cool completely, then store in an airtight container for up to 3 months. Reheat in the oven at 350°F until warmed through.
I think you could use any sort of firm veggie: peas, corn, carrots (would blanch first), bell peppers (maybe a quick sauté first), or cauliflower.
More Naturally Green Recipes
This green mac and cheese is not only super creamy and cheesy, it’s packed with nutritious veggies like spinach, broccoli and sweet peas which only add to the heavenly nature of this traditional, kid friendly recipe! Let me know what you think — leave a rating and comment below!
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Green Mac and Cheese
Ingredients
- 1 pound elbow macaroni (you can also use campanelle, cavatappi, or shells)
- 3 cups whole milk
- 1 cup 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
Instructions
- 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.
Notes
-
- Blend Until Smooth: To get that vibrant green color, make sure to blend the spinach and milk until completely smooth.
-
- Don’t Overcook the Pasta: Since it will continue cooking in the oven, slightly undercooking the pasta noodles helps maintain the perfect texture.
-
- Use Fresh or Frozen Veggies: Both work great! If using frozen broccoli or peas, thaw them before adding to the mix.
-
- Broil for a Golden Top: For a crispy, golden crust, broil for the last 2-3 minutes of baking. And feel free to add more grated cheese on top!
- To Freeze: Let it cool completely, then store in an airtight container for up to 3 months. Reheat in the oven at 350°F until warmed through.
This recipe is amazing. I have two picky eaters and they wouldn’t try it at first. Later they were really hungry. My daughter tried it and she loved it. She said that it was the best Mac n cheese.Then my son tried it.He loved it too. They ask me to make it all the time now. Thank you!
Amazing! So happy to hear this! Thanks for the comment 🙂
Decent recipe. With unsalted butter I knew it would taste like nothing, though, so I used salted butter instead and added onions. It was a big hit. Salt is not an enemy. Our bodies need salt. We cannot be afraid to season and flavor our food.
Hello!
Do you know perhaps how long it can stay in fridge and if you can freeze? Thanks!
This was super yummy to make. All 6 kids enjoyed it, even my ‘I don’t like it’ 3 year old. Will make again!
I thought this was delicious but my kid wouldn’t eat it lol
Hi Please could I use this recipe in our Spring Newsletter? Kind regards
Wendy Self Care Coordinator The Dorset ME Support Group (registered charity).
I think it would freeze great! When ready to eat it, thaw overnight in the fridge and reheat in the microwave or 350F oven!
Since this makes so much, do you think it would freeze well?
Love your daughter she’s to cuteeee
This looks great! Can’t wait to try it.
I made this green Mac and cheese recipe for dinner last night for St. Patrick’s day. It is SO delicious – and easy. We are a family of three so I made 1/2 the recipe. Next time I will make the full recipe and freeze 1/2 for a future dinner. I followed other reviewers suggestions and added garlic powder, dry mustard and a little paprika. I also tossed a little mozzarella and parmesan on top before baking. Highly recommend, everyone loved it.
i found your website through Pinterest. You had me at “avoid food dyes” we’re the same way and while I will dye certain things with food dye (play dough), I also have used clorophyll to dye other things. I’m anxious to read on
Delicious! My 15 mo old loved this. I am having a hard time getting him to eat his vegetables and this recipe was a big help since the veggies are hidden. He eats it all up when I feed him this. It tastes great. This will be in our regular meal rotation,
My kids loved this recipe! I thought it was good, but would like more flavor. I may try some of the suggestions that others have made with onions or garlic just to give it a little more flavor. A great way to get the veggies in kid friendly meal!