Add a veggie-packed twist to a family favourite with this Green Mac and Cheese. It's loaded with green goodness while retaining traditional macaroni and cheese's creamy texture and flavour.
I love adding veggies to kids' favourite meals for that extra bit of goodness, and this Green Mac and Cheese is a delicious example.
It sits alongside other veggie-packed pasta favourites like Cauliflower Mac and Cheese, Butternut Squash Mac and Cheese, Hidden Veg Pasta Sauce, and Broccoli Pesto Pasta, helping you up your pasta game with added veggie goodness.
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Reasons to Love this Recipe
- Added green veggie goodness
- Fun - Call it Monster Mac 'n' Cheese or Hulk Pasta. Or serve it on St Patrick's Day!
- Easy to make
- Familiar flavour and texture of traditional mac 'n' cheese.
Ingredients Information (and Alternative Suggestions)
- Pasta: I used macaroni pasta, also known as elbow pasta, but any small shape will work, such as penne, ziti, or twirls.
- Milk: I used whole milk, but you can use any milk you have on hand.
- Fresh Spinach: I used fresh but you can sub with frozen (defrost and squeeze out excess liquid).
- Butter and flour: This is used to make the roux for the cheese sauce.
- Cheese: I use freshly grated mature cheddar cheese for a rich flavour, but any cheese that melts well will work, such as Tasty, Colby, Gruyère, Swiss, Pepper Jack, or Emmental. If you like a cheese stretch, add some mozzarella.
- Salt: A little salt will enhance the cheese taste. The amount needed will depend on the cheese used. Skip if making for little ones.
- Dijon Mustard: Added for flavour, but you can skip it.
- Peas and Broccoli: Additional green veggies but not essential.
See recipe card for quantities.
Step by Step Instructions (with Images)
- Cook Pasta: Add macaroni to a large pot of boiling water and cook according to the packet directions, minus 1 minute. Add the broccoli in the last minute of cooking. Drain and set aside.
- Blend Spinach and Milk: Add the milk and spinach to a blender and blend until the milk is a vibrant green colour and the spinach is completely puréed.
- Make Green Sauce: Melt butter and add flour. Cook, stirring constantly, for 2 minutes. Gradually add the spinach milk mixture, stirring continuously. Continue until you have a creamy sauce that is thick and glossy. (When the sauce coats the back of a wooden spoon, you should be able to draw a line with your finger.)
- Add Cheese & Mustard: Remove the saucepan from the heat. Stir in the mustard and cheese. Taste and adjust seasoning if needed.
- Combine: Mix the green sauce with the cooked pasta, broccoli, and peas.
- Bake: Transfer to a baking dish (or several smaller dishes), sprinkle with remaining cheese, and bake for 15-20 minutes until the top is bubbling and golden brown.
Top tips
- Build the spinach up: You can adjust the amount used to suit your family's taste. If you have a member who's not so keen on spinach, start with small amounts and gradually add extra.
- Avoid lumps in your sauce: Stir/whisk constantly while slowly pouring in the milk a little at a time. Continue stirring/whisking even after all the milk is added.
- Skip the Baking: If you prefer a creamy stovetop mac and cheese, you can skip the baking step entirely. Simply cook the pasta according to the package instructions and add the broccoli florets and peas in the last 2-3 minutes to ensure everything is fully cooked.
- Make Extra Sauce: If you plan to prepare this dish in advance, consider making a little extra sauce. As the dish sits, the sauce may thicken, so having a bit more will keep your mac and cheese creamy.
Storage
Note: As macaroni and cheese sits, it can dry out. If preparing in advance, make extra sauce to keep it creamy. If you find your mac and cheese has dried out after storage, add a splash of milk to restore moisture.
- Refrigerate: Allow the spinach mac and cheese to cool before placing it in an airtight container. Refrigerate for up to 2 days.
- Freeze: Allow to cool, then transfer to a freezer container or wrap tightly in cling film and aluminium foil to prevent freezer burn. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheat:
Oven: For a baked texture with a crispy top and creamy interior, preheat the oven to 175°C (350°F). Place the leftover mac and cheese in an oven-safe dish, cover with aluminium foil, and bake until heated through. If it seems dry, stir in a tablespoon of milk per portion before baking.
Microwave: Transfer a portion to a microwave-safe dish, cover, and heat in 30-second bursts until thoroughly heated. If dry, add a tablespoon of milk per portion and stir before reheating.
Recipe FAQs
Yes, this Green Mac and Cheese can be suitable for babies older than six months with some modifications and considerations:
Allergens: Pasta can contain egg and wheat, which are common allergens, and the sauce contains dairy. Introduce these ingredients individually and safely before combining them.
Fine Motor Skills: Depending on the baby’s age and development, you might want to start with larger pasta shapes that are easier to pick up.
Sodium Levels: The sauce contains a fair amount of cheese, which increases the sodium content. To reduce sodium, you can remove a portion of the sauce for the baby, using a small amount of cheese, before adding the remaining cheese for the rest of the family. Serve the baby’s portion before baking.
Choking Hazards: Ensure that the broccoli and peas are fully cooked and smashed/cut into small, baby-friendly pieces to prevent choking. Always supervise baby while eating and make sure they are seated safely.
For informational purposes only. Every baby develops on their own timeline. Make educational choices for your baby and never disregard or delay in seeking individual professional advice because of something you have read here.
I would not recommend substituting spinach with kale. Spinach has a milder taste and blends smoothly into the sauce, while kale can be more bitter and has a tougher texture that may not blend as well.
More Green Recipes...
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Green Mac and Cheese
Equipment
- 1 9 x 13″ / 23 x 33 baking dish
Ingredients
- 450g (1lb) macaroni (elbow pasta)
- 180g (2 cups) broccoli florets ,chopped
- 750 ml(3 cups) milk
- 60g (2 cups) baby spinach leaves , adjust to taste
- 56g (4 tbsp) butter
- 36g (4 tbsp) flour , plain/all-purpose
- 2 teaspoon Dijon mustard
- 300g (2½ cups) Cheddar cheese , grated/shredded
- 140g (1 cup) frozen peas
- ¾ teaspoon salt , or to taste *Do not add if making for young child
Topping (optional)
- ½ cup (60g) Cheddar cheese , grated
Instructions
- Preheat oven to 180℃/375℉.
- Bring a large pot of water to a boil. Add the pasta and cook according to the package directions, reducing the time by one minute for al dente. In the final minute of cooking, add the broccoli. Once cooked, drain everything in a colander and set aside.
- While the pasta is cooking, combine the milk and spinach in a blender and blend until the spinach is fully puréed and the milk turns green.
- Melt butter in a large saucepan, over medium heat. Add the flour and cook, stirring continuously for 1-2 minutes.
- Add the spinach and milk mixture, a little at a time, and keep stirring/whisking continuously between each pour. Stir out any lumps before adding more milk. Continue adding the milk little by little until all the milk is incorporated and the sauce is thick and glossy. When the sauce clings to the back of a wooden spoon, you should be able to trace a line with your finger.
- Take the sauce off the heat and stir in the mustard and grated cheese. Taste the sauce and season to taste. You may find you need less or more salt depending on the cheese used.
- Pour the sauce into the pot with the drained macaroni and broccoli. Add the peas and stir. Pour into a 9 x 13″ / 23 x 33 baking dish and top with cheese.
- Bake for 15-20 minutes or until top is lightly golden and bubbly. Be careful not to overbake, or you might dry out the sauce
Sheryl
Everyone loved it. My 7yr old thought I’d had a funny smell and I thought it was going to be a disaster but he went back for seconds. Thank you, I’m always looking for ways to add more greens into our diet.