Green Mac Cheese with Spinach (Print)

Vibrant mac with spinach, broccoli, and a luscious cheese blend, offering a comforting and nutrient-rich meal.

# Ingredients:

→ 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 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 1 cup shredded sharp cheddar cheese
10 - 0.5 cup grated Parmesan cheese
11 - 0.5 cup shredded mozzarella cheese
12 - 0.5 teaspoon salt, or to taste
13 - 0.25 teaspoon black pepper
14 - 0.125 teaspoon ground nutmeg
15 - 1 teaspoon Dijon mustard

→ Garnish

16 - 2 tablespoons chopped fresh parsley
17 - Extra grated Parmesan

# Instructions:

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; set aside.
02 - While pasta cooks, heat a large skillet over medium heat. Add the spinach and cook, stirring, until wilted, about 2 minutes. Transfer spinach to a blender.
03 - In the same skillet, melt butter over medium heat. Add chopped onion and cook until soft, 3-4 minutes. Add garlic and cook 1 minute more.
04 - Sprinkle flour over onion mixture and stir for 1 minute. Gradually add milk, whisking constantly to avoid lumps. Bring to a simmer, stirring frequently, until sauce thickens, about 4-5 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 - Transfer to serving bowls and garnish with chopped parsley and extra Parmesan if desired.

# Pro Tips:

01 -
  • Your kids actually won't notice they're eating a full serving of greens hidden in melted cheese.
  • It comes together in less than an hour, making weeknight dinners feel less chaotic.
  • The color alone gets people excited before they even taste it.
  • One pot transforms into something restaurant-worthy without any fussy techniques.
02 -
  • Don't skip the separate wilting and blending of spinach—putting raw spinach in the blender with hot sauce creates a bitter, muddy color instead of that bright, vibrant green.
  • The nutmeg sounds weird but trust it; just a tiny pinch makes the whole thing taste like you've been cooking all day instead of rushing through a weeknight.
03 -
  • Taste the sauce before combining it with the pasta—you can adjust seasoning now instead of trying to fix it later when everything's mixed together.
  • Keep the blender running for a full minute with the spinach and sauce; that extra time ensures the color is uniformly bright and the texture is completely smooth.
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