Green Mac Cheese Spinach Broccoli (Printable Version)

Delightful pasta coated in a creamy cheese sauce with spinach and broccoli for a nutrient-packed 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 tablespoons unsalted butter
07 - 2 tablespoons 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 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/8 teaspoon ground nutmeg
15 - 1 teaspoon Dijon mustard

→ Garnish

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

# Step-by-Step Guide:

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 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, 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 - Transfer to serving bowls and garnish with chopped parsley and extra Parmesan cheese if desired.

# Additional Tips::

01 -
  • Your kids will actually eat their greens because they're blended into a silky, irresistible cheese sauce.
  • It tastes indulgent and creamy but delivers real vegetables in every bite, so you can feel good about what's on the table.
  • The whole thing comes together in about 40 minutes, making it perfect for those nights when you need dinner without the drama.
02 -
  • The flour needs to cook for a full minute before you add the milk, otherwise it stays grainy no matter how much you whisk—I learned this the hard way on attempt number one.
  • Don't add all the milk at once; pour it slowly while whisking constantly, because lumps are nearly impossible to get rid of once they form.
  • The spinach really does need to go in the blender raw or barely cooked if you want that bright green color; overcooking it turns everything dark and muddy.
03 -
  • Grate your cheese from a block just before cooking—pre-shredded cheese has anti-caking agents that prevent it from melting smoothly into the sauce.
  • Keep the heat moderate when cooking the sauce; high heat can cause the milk to scald and create a slightly burned flavor that's hard to mask.
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