Green Mac & Cheese


8 oz. whole-wheat elbow macaroni

1 ½ cups milk

½ cup packed fresh spinach

1 ½ tablespoon unsalted butter

1 ½ tablespoons flour

2 cups grated white cheddar cheese

½ teaspoon salt

1 cup broccoli florets, chopped

½ cup frozen peas, thawed


Preheat oven to 350°F.  Cook pasta 3 minutes less than package instructions. Save ¼ cup of the pasta water, set aside, and drain the rest. While pasta is cooking, place milk and spinach in a blender and blend until smooth.  In a large pot, melt butter and then add flour. Whisk continuously over low heat for 2-3 minutes.  Slowly whisk in the milk and bring to a boil.  Reduce heat to simmer, whisking occasionally for 3-4 minutes or until the sauce starts to thicken.  Add pasta water and cheese and whisk until melted.  Stir in the pasta, salt, broccoli, and peas.  Transfer to a greased 8×8 baking dish and bake for 20 minutes, until cheese bubbles and pasta is set. Serves 4.


Recipe adapted from


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