Go Back
Creamy St. Patrick's Green Mac & Cheese served in a festive dish

Creamy St. Patrick's Green Mac & Cheese

A bright and creamy take on a classic comfort food, packed with spinach and herbs, perfect for St. Patrick's Day and beyond.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz elbow macaroni or small shells Choose a pasta that traps sauce in its curves.
  • 2 cups packed baby spinach Fresh spinach for vibrant color; frozen may darken the puree.
  • 1/2 cup fresh parsley leaves Brightens the flavor and color of the sauce.
Sauce Ingredients
  • 2 cups whole milk Provides richness; lower-fat will require more cheese.
  • 2 tbsp unsalted butter For making the roux.
  • 2 tbsp all-purpose flour Used to create the roux.
  • 1 cup shredded sharp cheddar cheese Use block cheese for better melting.
  • 1 cup shredded mozzarella cheese Keeps the sauce stretchy.
  • 1/4 cup grated Parmesan cheese Optional, adds depth.
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Pinch ground nutmeg Optional, for flavor depth.
Topping
  • 3/4 cup panko breadcrumbs Adds crunch.
  • 2 tbsp unsalted butter, melted
  • 1/4 cup finely chopped fresh parsley or chives
  • 1/4 tsp garlic powder

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Boil the pasta in well-salted water until al dente, drain, and set aside.
  2. Place baby spinach, parsley, and 1 cup of the milk into a blender and blend until completely smooth.
Making the Sauce
  1. In a saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in the flour and cook for about 1 minute.
  2. Gradually whisk in the blended green milk and the remaining milk. Cook, whisking, until thicken into a smooth béchamel.
  3. Stir in the shredded cheddar, mozzarella, and Parmesan (if using) until melted and smooth. Season with garlic powder, onion powder, kosher salt, black pepper, and nutmeg.
Combining
  1. Fold the cooked pasta into the cheese sauce until evenly coated and transfer the mixture into a baking dish.
  2. Mix the panko with melted butter, chopped parsley or chives, garlic powder, and salt. Evenly sprinkle on top of the mac & cheese.
Baking
  1. Bake at 375°F (190°C) for 20–25 minutes until golden brown and edges are bubbling.
  2. Let rest a few minutes before serving.

Notes

Cool leftovers and store in an airtight container for 3-4 days in the fridge. Reheat in the oven at 350°F. For freezer storage, use airtight containers and freeze for up to 2 months.