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.
Recipe Video
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!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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.
Hi Catherine, I also saw you on the Chew, and I think I’m a new fan! Thank you for sharing your talent with the rest of us. I do have a question. You mentioned that you make large portions so you can freeze and defrost later. Do you freeze them in blocks? How do you defrost and reheat a dish like this one? Is there a section on this blog where you share with us all your little tricks and your must-haves? Thank you so much for answering!
can’t wait to try the green mac & cheese!
Made this yesterday and there are no kids @ my house great way to get in more veggies thanks for recipe Husband loved also.
I was wondering if I could replace the spinach with bok choy? I bought some on a whim and not really sure how to cook with it! Thanks!
I haven’t tried this specific recipe with other veggies, but I agree with you about the squash releasing too much liquid. I think you could use any sort of firm veggie: peas, corn, carrots (would blanch first), bell peppers (maybe a quick saute first), cauliflower, etc! Let me know what you try and how it comes out!
Saw your segment on The Chew, and had to come by and say hello. I had a quick question about this recipe. Did you ever test it with any other veggies, or do you have another version that you know works well? I would really like to eat it as is, but being on blood thinners, a spike in my Vitamin K intake is forbidden, which means I can’t have all the delicious leafy green veggies. I still would like to make it healthy, but not sure what other veggies may work with it,. Have you ever tried zucchini or squash? I wonder if they would release too much moisture and ruin the dish? Any suggestions or extras you have would be much appreciated. Thanks so much!
Love your food!
Awesome blog! Thank you for your wonderful, healthy recipes!
My grand kids love my chicken noodle soup. They will request it often.
Hi. I did my with Almond Milk is was very good also.
Hi. I was just wondering if anyone has tried this with skim milk or 1%? Thanks.
Have since made this adding fried onions and garlic at the beginning and topping it with a mixture of grated cheese and breadcrumbs before placing in the oven – even more yummy!
How could I turn these to muffins? Can I just bake for 20 min like the mac chicken and cheese muffins? My picky eater will only eat in muffin form!
Can I omit the spinach? The recipe sounds yummy but i don’t have any spinach on hand. Thanks!
Any type of short macaroni pasta should work!
Can this be done with whole wheat macaroni or partial whole wheat like Barilla Plus? Or not reccommended?