Creamy St. Patrick's Green Mac & Cheese
A vibrant and creamy twist on classic mac and cheese, packed with baby spinach for a healthy boost, and topped with crunchy panko for texture.
Ingredients
Pasta
- 8 oz elbow macaroni or small shells Choose high-quality semolina pasta for firmness.
Green Sauce
- 2 cups packed baby spinach Buy fresh, bright leaves.
- 1/2 cup fresh parsley leaves Can substitute with basil and add lemon zest for variation.
- 2 cups whole milk Use whole milk for a creamy sauce.
Roux
- 2 tbsp unsalted butter Melted for the roux.
- 2 tbsp all-purpose flour Used to thicken the sauce.
Cheese
- 1 cup shredded sharp cheddar cheese Use freshly shredded for better melt.
- 1 cup shredded mozzarella cheese For creaminess and additional flavor.
- 1/4 cup grated Parmesan cheese Optional, adds depth of flavor.
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 pinch ground nutmeg Optional, adds warmth.
Topping
- 3/4 cup panko breadcrumbs For crunchy topping.
- 2 tbsp unsalted butter, melted
- 1/4 cup finely chopped fresh parsley or chives
- 1/4 tsp garlic powder
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Cook the macaroni until just al dente, then drain and set aside.
- In a blender, combine baby spinach, parsley, and 1 cup of the milk. Blend until smooth to create the green milk.
Cooking the Sauce
- Melt the butter in a medium saucepan. Whisk in the flour and cook for 1 minute to create a roux.
- Slowly pour in the blended green milk and remaining milk into the roux while whisking constantly. Cook until thickened, about 3–5 minutes.
- Reduce heat to low and gradually add the cheddar and mozzarella, stirring until fully melted. Stir in Parmesan if using.
- Season the sauce with garlic powder, onion powder, salt, black pepper, and nutmeg. Adjust seasoning if needed.
Combining and Baking
- Add the drained pasta to the cheese sauce and stir until coated. Transfer to a greased baking dish.
- In a bowl, combine panko with melted butter, parsley or chives, garlic powder, and salt. Sprinkle over the pasta.
- Bake for 20–25 minutes until golden brown. Broil for an extra minute if desired. Let rest for 5–10 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3–4 days. For freezing, assemble and freeze before baking for up to 2 months.