4.9 from 39 votes
Green Mac and Cheese
Green Mac and Cheese is a nutritious twist on this creamy pasta favorite! Made with whole wheat pasta, broccoli, spinach, and peas, this dinner is a powerhouse of nutrients that kids and adults will love. Plus it’s dairy-free and vegetarian.
Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 5 -6
Calories: 429 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 10 ounces whole wheat elbow macaroni
- 1 medium broccoli head cut into small florets
- 1 cup peas
- 1 cup fresh spinach
- 2-3 green onions roughly chopped
- 2 garlic cloves
- 1 handful oregano leaves picked
- 1 1/2 tablespoons gluten free flour
- 2 cups non-dairy milk of choice
- 2 cups grated white cheddar cheese
- Kosher salt and ground pepper to taste
Instructions
- Preheat the oven to 350°F.
- In a large pot of salted water, cook the 10 ounces whole wheat elbow macaroni according to package directions; drain 2-3 minutes before al dente. Place drained pasta into an oven dish. Add 1 medium broccoli Head florets and 1 cup peas and stir to combine.
- In a high-speed blender, add the 1 cup fresh spinach, 2-3 green onions, 2 garlic cloves, 1 handful oregano leaves, and 1 1/2 tablespoons gluten free flour. Pour in the 2 cups non-dairy milk of choice and blend until smooth. Taste and season with Kosher salt and ground pepper.
- Transfer the mixture to a saucepan and cook over low heat, whisking occasionally for about 6-8 minutes, or until it thickens and it coats the back of a spoon. Stir in the 2 cups grated white cheddar cheese and whisk until melted and smooth.
- Pour the sauce over the pasta and veggies in the baking dish.
- Bake for 18-20 minutes, or until cheese is bubbling and broccoli is tender. Serve immediately and enjoy!
Cup of Yum
Notes
- I use whole wheat pasta, but you can substitute for a gluten-free or white pasta as desired. You may also use lentil or chickpea pasta.
- Fresh vegetables will give you the best results in this recipe. I don’t suggest using frozen spinach or broccoli, as it may make the sauce watery.
- Almond milk, coconut milk, or cashew milk would make good options. Any dairy-free milk option will work, but make sure it is unsweetened.
- Make sure to blend the sauce until very smooth before cooking for a creamy sauce.
- Make sure to drain the pasta 2-3 minutes before it is al dente. It will continue to cook while baking.
- Pasta: I use whole wheat pasta, but you can substitute for a gluten-free or white pasta as desired. You may also use lentil or chickpea pasta.
- Veggies: Fresh vegetables will give you the best results in this recipe. I don’t suggest using frozen spinach or broccoli, as it may make the sauce watery.
- Milk: Almond milk, coconut milk, or cashew milk would make good options. Any dairy-free milk option will work, but make sure it is unsweetened.
- Tips for the creamy sauce: Make sure to blend the sauce until very smooth before cooking for a creamy sauce.
- Tips for pasta: Make sure to drain the pasta 2-3 minutes before it is al dente. It will continue to cook while baking.
Nutrition Information
Serving
1cup
Calories
429kcal
(21%)
Carbohydrates
50g
(17%)
Protein
22g
(44%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
47mg
(16%)
Sodium
481mg
(20%)
Potassium
292mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1290IU
(26%)
Vitamin C
15mg
(17%)
Calcium
492mg
(49%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5-6
Amount Per Serving
Calories 429
% Daily Value*
| Serving | 1cup | |
| Calories | 429kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 481mg | 20% |
| Potassium | 292mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1290IU | 26% |
| Vitamin C | 15mg | 17% |
| Calcium | 492mg | 49% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.