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Bowl of green mac and cheese made without food coloring, featuring fresh ingredients.

Green Mac and Cheese

A vibrant and creamy mac and cheese loaded with spinach and broccoli, perfect for sneaking veggies into kids' meals without food coloring.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Greens
  • 1 pound elbow macaroni
  • 1 cup spinach Fresh, bright leaves preferred.
  • 2 cups chopped broccoli florets Chop into even-sized pieces.
  • 1 cup peas Fresh or frozen.
Cheese Sauce
  • 3 cups milk Whole milk recommended for creaminess.
  • 4 cups grated white cheddar cheese Choose medium-sharp cheese for best melting.
  • 3 tablespoons butter Use unsalted.
  • 3 tablespoons flour
  • ½ cup water To adjust cheese sauce consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Cook the elbow macaroni according to the package directions until al dente, then drain and set aside.
Making the Sauce
  1. Blend the milk and spinach until completely smooth. Set aside.
  2. In a large saucepan over medium heat, melt the butter and whisk in the flour, cooking for 2-3 minutes.
  3. Slowly whisk the spinach-milk blend into the roux, bring to a boil, then reduce heat and whisk until the sauce thickens, about 3-4 minutes.
  4. Stir in ½ cup of water, then gradually add the grated white cheddar, stirring until smooth.
Assembly
  1. Combine the cooked pasta, broccoli, and peas in the cheese sauce until evenly coated.
  2. Transfer the mixture into a baking dish and spread evenly.
Baking
  1. Bake at 350°F for 20 minutes until bubbly and golden on top.
  2. Let it rest a few minutes before serving.

Notes

Feel free to add protein such as shredded chicken for a complete meal. Store leftovers in the fridge for up to 4 days.