Name: Green Mac and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb elbow macaroni; 3 cups whole milk; 1 cup fresh spinach; 3 tablespoons unsalted butter; 3 tablespoons flour; 4 cups white cheddar cheese; 1 tsp kosher salt; 2 cups broccoli florets; 1 cup peas

From the Cook

1/7

Green Mac and Cheese

Weelicious Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Weelicious. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Preheat oven to 350° F.

Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.

While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.

In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk mixture and bring to a boil.

Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.

Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, salt, broccoli and peas.

Transfer to a greased 13″ x 9″ baking dish and bake for 20 minutes, or until cheese is bubbling and the pasta is set.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Blanch Greens First 🥦
Blanch broccoli and peas for 2-3 minutes before adding to the sauce to remove excess moisture, prevent a watery dish, and preserve their vibrant green color.
Wilt Spinach Separately 🌿
Sauté fresh spinach in butter until completely wilted, then squeeze out excess liquid before folding into the cheese sauce to avoid diluting the creamy texture.
Make a Proper Roux 🧈
Cook your butter and flour together for 1-2 minutes to eliminate the raw flour taste, creating a silky base that will thicken the sauce evenly without lumps.
Temper the Milk Gradually 🥛
Add warm milk slowly to your roux while whisking constantly to prevent lumps and ensure a smooth, creamy sauce that coats the pasta beautifully.
Reserve Pasta Water 💧
Save 1 cup of starchy pasta cooking water before draining and add it gradually to achieve the perfect creamy consistency without making the dish too thick or dry.