Green Mac and Cheese

5 from 2 votes

Spinach is blended into a cheese sauce for an extra boost of green goodness. Combined with macaroni pasta, peas, and broccoli, this makes a delicious meal the whole family will love.

Prep Time5

Cook Time40

Total Time45

Course: Main Meal

Cuisine: Western

Diet: Vegetarian

Servings:

Calories: 541kcal

Author: Amy

Equipment

1 9 x 13″ / 23 x 33 baking dish

Ingredients

450g (1lb) macaroni (elbow pasta)
180g (2 cups) broccoli florets ,chopped
750 ml(3 cups) milk
60g (2 cups) baby spinach leaves , adjust to taste
56g (4 tbsp) butter
36g (4 tbsp) flour , plain/all-purpose
2 teaspoon Dijon mustard
300g (2½ cups) Cheddar cheese , grated/shredded
140g (1 cup) frozen peas
¾ teaspoon salt , or to taste *Do not add if making for young child

Topping (optional)

½ cup (60g) Cheddar cheese , grated

Instructions

Preheat oven to 180℃/375℉.
Bring a large pot of water to a boil. Add the pasta and cook according to the package directions, reducing the time by one minute for al dente. In the final minute of cooking, add the broccoli. Once cooked, drain everything in a colander and set aside.
While the pasta is cooking, combine the milk and spinach in a blender and blend until the spinach is fully puréed and the milk turns green.
Melt butter in a large saucepan, over medium heat. Add the flour and cook, stirring continuously for 1-2 minutes.
Add the spinach and milk mixture, a little at a time, and keep stirring/whisking continuously between each pour. Stir out any lumps before adding more milk. Continue adding the milk little by little until all the milk is incorporated and the sauce is thick and glossy. When the sauce clings to the back of a wooden spoon, you should be able to trace a line with your finger.
Take the sauce off the heat and stir in the mustard and grated cheese. Taste the sauce and season to taste. You may find you need less or more salt depending on the cheese used.
Pour the sauce into the pot with the drained macaroni and broccoli. Add the peas and stir. Pour into a 9 x 13″ / 23 x 33 baking dish and top with cheese.
Bake for 15-20 minutes or until top is lightly golden and bubbly. Be careful not to overbake, or you might dry out the sauce

Video

Notes

Cheese: I always use mature cheddar for my cheese sauce because I find it provides the best flavour. Other good melting cheeses, such as Colby, Tasty, Gruyere or Monterey Jack, will work but the flavours will differ. Opt for the most mature or sharp versions available, so you don’t need to use as much to achieve the desired taste. Be sure to grate your own cheese, as pre-shredded cheese contains anti-caking agents that can affect the sauce's texture.

Skip the Baking: If you prefer a creamy stovetop mac and cheese, you can skip the baking step entirely. Simply cook the pasta according to the package instructions and add the broccoli florets and peas in the last 2-3 minutes to ensure everything is fully cooked.

Baby/Toddler: If cooking for a baby/ young toddler reduce the amount of cheese you add, to lower the sodium levels. Smash/chop the peas. See the Recipe FAQ section (above)for more information.

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.

Nutrition