This post may contain affiliate links. Please read our disclosure policy.
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!
Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!
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.
[…] Adapted from Weelicious […]
Can you use frozen broccoli and frozen peas? And fresh kale?
Do you think I could blend the brocoli and peas with the milk & spinach? My girl is refusing all veggies at the moment in whole form, but loves green smoothies, so I think she’ll be ok if there are no whole pieces. What do you think?
OK my picky eaters ate it all! They really loved it! it’s in my recipe box! Thanks Catherine 🙂
Step 6!
you. mention pass and broccoli, when did you add. then?
Yes, cook it first with a tiny bit of seasoning, then mix in just before baking!
I want to make this, but want to add some ground turkey or chicken to it, too. Catherine, how would you do that? Cook it with seasonings, then add to dish prior to cooking, or…?
Awesome!
Made this tonight and came out so delicious! It was fun to make too 🙂
I have the exact same question, I have shredded mozzarella at home, I wonder if it would come out just as good..
What other white cheeses can be substituted for white cheddar?
Kids did not like this meal (ages 4 + 1). Next time I’ll take the broccoli out and re-sprinkle with cheese
Great way to sneak in those green veggies. My lil girl does not like pasta very much but loves her veggies..
making this tonight! i’ve been wanting to ever since i saw you on the Chew, but i love all your recipes! they’ve all been a great success!
I usually freeze the entire recipe in the baking dish and throw the whole thing in the freezer! Then I thaw and reheat the entire thing and it gets eaten over a few days. You could also portion this recipe into three or four smaller baking dishes, or any other freezer safe container to reheat as needed.