Green Mac Cheese with Spinach (Print Version)

A creamy blend of spinach, broccoli, and cheeses coats tender macaroni for a vibrant, comforting dish.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni or short pasta

→ Vegetables

02 - 7 oz fresh spinach, washed
03 - 7 oz broccoli florets
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced

→ Sauce

06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup shredded sharp cheddar cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 cup shredded mozzarella cheese
12 - 1/2 tsp salt, or to taste
13 - 1/4 tsp black pepper
14 - 1/8 tsp ground nutmeg, optional
15 - 1 tsp Dijon mustard, optional

→ Garnish

16 - 2 tbsp chopped fresh parsley
17 - Extra grated Parmesan cheese

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook macaroni according to package instructions until al dente. In the last 2 minutes of cooking, add broccoli florets. Drain pasta and broccoli together and set aside.
02 - While pasta cooks, heat a large skillet over medium heat. Add the spinach and cook, stirring, until wilted, approximately 2 minutes. Transfer spinach to a blender.
03 - In the same skillet, melt butter over medium heat. Add chopped onion and cook until soft, 3 to 4 minutes. Add garlic and cook for 1 minute more.
04 - Sprinkle flour over the onion mixture and stir for 1 minute. Gradually add milk, whisking constantly to avoid lumps. Bring to a simmer, stirring frequently, until sauce thickens, approximately 4 to 5 minutes.
05 - Add cheddar, mozzarella, Parmesan, salt, pepper, nutmeg, and Dijon mustard to the sauce. Stir until cheese is melted and sauce is smooth.
06 - Add half the sauce to the blender with wilted spinach. Blend until completely smooth and bright green.
07 - Return blended spinach sauce to the skillet and stir to combine with the remaining cheese sauce.
08 - Add drained pasta and broccoli to the skillet. Toss to coat evenly with green cheese sauce. Heat gently until everything is warmed through.
09 - Serve hot, garnished with chopped parsley and extra Parmesan cheese if desired.

# Additional Tips::

01 -
  • It tastes indulgent and creamy while hiding an entire serving of vegetables in every bite.
  • The blended spinach creates an unexpectedly beautiful color that makes people actually curious about what they're eating.
  • You can have dinner on the table in under 40 minutes, which means you're not standing over the stove wondering if you made a terrible choice.
  • It works equally well for picky eaters, weeknight dinners, or when you're trying to impress someone with how thoughtfully you eat.
02 -
  • The pasta will continue to absorb liquid as it sits, so if you're not serving immediately, keep the sauce slightly looser than you think it needs to be—add a splash of milk to loosen it up just before serving.
  • Blending the spinach with half the sauce is not a random step; it's what prevents the green from looking murky and ensures the spinach flavor distributes throughout rather than settling to the bottom.
  • Whisking constantly when you add the milk is genuinely important, not just something recipe writers say to sound knowledgeable.
03 -
  • Always cook your pasta to al dente because it'll soften slightly as it sits in the warm sauce; slightly underdone is your insurance policy against mush.
  • Nutmeg is optional until you've tasted it, then you'll understand it's the ingredient that makes people ask what you did differently.
  • Keep a whisk in hand the entire time you're making the sauce—it prevents lumps and makes you feel like you know what you're doing even if you're not entirely sure.
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