Green Mac and Cheese
This creamy, bright Green Mac and Cheese uses real vegetables like spinach and broccoli for color, offering a family-friendly way to add greens to dinner while keeping it delicious and satisfying.
Ingredients
Pasta and Vegetables
- 1 pound elbow macaroni Use good-quality durum semolina pasta and cook to al dente.
- 2 cups chopped broccoli florets Quick-steam or blanch before adding.
- 1 cup peas Fresh or frozen can be used.
Cheese Sauce Base
- 3 cups milk Combine with spinach for blending.
- 1 cup spinach Fresh baby spinach preferred for color and taste.
- 3 tablespoons butter Use unsalted for better control of seasoning.
- 3 tablespoons flour For making the roux.
- ½ cup water To help finish the cheese sauce.
- 4 cups grated white cheddar cheese Grate yourself for best melting.
Instructions
Preparation
- Preheat your oven to 350°F.
- Boil the elbow macaroni according to package directions until al dente, drain well, and set aside to cool slightly.
Blending
- Combine 3 cups milk and 1 cup spinach in a blender. Blend until completely smooth and vibrant green.
Making the Roux
- In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook for 2-3 minutes until it smells toasty.
Thickening Sauce
- Gradually whisk the spinach-milk mixture into the roux, bringing it to a gentle boil, then reduce heat and simmer until thickened.
Finishing Sauce
- Stir in ½ cup water and gradually add 4 cups grated white cheddar cheese until fully melted. Season with salt and pepper.
Combining Pasta and Vegetables
- Fold the drained pasta, 2 cups chopped broccoli, and 1 cup peas into the cheese sauce until evenly coated.
Baking
- Transfer the mixture to a buttered baking dish and bake for about 20 minutes until bubbly and lightly golden on the edges.
- Let rest 5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat gently with a splash of milk to loosen the sauce. For freezing, cool completely, and freeze in containers for up to 2 months.