4.1 from 117 votes
Green Mac and Cheese
Green Mac and Cheese uses elbow macaroni baked in a spinach-milk-based white cheddar cheese sauce, combined with broccoli and peas. The sauce is made smooth by blending fresh spinach with milk and cooking into a roux-thickened base. Baking melds flavors and sets the dish, while optional broiling creates a golden crust. This casserole blends creamy, cheesy textures with vibrant green vegetables for a balanced comfort food twist.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
8
Calories:
567 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 567
% 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.