Green Mac and Cheese
User Reviews
4.1
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
567 kcal
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Course
Main Course
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Cuisine
American
Green Mac and Cheese
Description
This recipe starts by cooking elbow macaroni until just under al dente. Separately, fresh spinach and whole milk are blended until smooth, then combined into a roux of butter and flour to form a cheezy sauce base thickened on the stove. White cheddar cheese is melted in, with added seasoning for depth.
Chopped broccoli florets and peas are stirred with the sauce and pasta, then transferred to a baking dish where baking finishes cooking the pasta and vegetables while setting the cheese sauce into a creamy casserole. For a browned top, broiling near the end creates a golden crust and added texture.
Green Mac and Cheese can be served as a comforting main or side dish, incorporating vegetables in a rich, cheesy preparation. It can be reheated and freeze stored according to the recipe notes, allowing practical make-ahead options.
To keep flavors bright and texture balanced, the spinach must be blended fully to avoid leaf pieces, and pasta slightly undercooked before baking since it continues to cook in the oven. Using fresh or thawed frozen broccoli and peas prevents excess moisture.
Ingredients
- 1 pound elbow macaroni (you can also use campanelle, cavatappi, or shells)
- 3 cups milk whole
- 1 cup spinach packed, fresh
- 3 tablespoons butter unsalted
- 3 tablespoons flour
- 4 cups White Cheddar Cheese grated
- 1 teaspoon kosher salt
- 2 cups broccoli chopped florets
- 1 cup pea
Instructions
- Preheat oven to 350° F.
- Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.
- While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.
- In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk mixture and bring to a boil.
- Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
- Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, salt, broccoli and peas.
- Transfer to a greased 13″ x 9″ baking dish and bake for 20 minutes, or until cheese is bubbling and the pasta is set.
Notes
- Blend the spinach and milk until completely smooth to achieve the vibrant green color throughout the cheese sauce.
- Slightly undercook the pasta before baking, as it finishes cooking in the oven, helping to maintain a firm texture.
- Both fresh and frozen broccoli and peas work; thaw frozen vegetables before mixing into the sauce to avoid excess moisture.
- For a crisp, golden top, broil for the last 2-3 minutes of baking, optionally adding extra grated cheese.
- Allow the dish to cool completely before freezing in an airtight container; it can be stored up to 3 months and reheated at 350°F until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 54g | 18% |
| Protein | 26g | 52% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 79mg | 26% |
| Sodium | 710mg | 30% |
| Potassium | 446mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1473IU | 29% |
| Vitamin C | 28mg | 31% |
| Calcium | 544mg | 54% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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