Give homemade mac and cheese extra oomph with this power-packed Green Mac and Cheese. It is cheesy and yummy, has a big dose of greens, and is super easy to make.
Yes, this simple mac and cheese is bright green, super cheesy, and so yummy. It’s proof that green foods can be super fun (and delicious), especially when we call it “Monster Mac” and serve it around Halloween!
Quick Look: Green Mac and Cheese
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Servings: 8
- Flavor Profile: Cheddar cheese flavor with subtle hints of spinach
- Difficulty: Easy, perfect for everyday toddler meals, meal prep, and Halloween
- Why to Make: It’s a quick way to make a veggie-packed meal for kids
SUMMARIZE & SAVE THIS CONTENT
Table of Contents
We love this as a vegetarian meal for kids or paired with Homemade Chicken Nuggets, Chicken Fritters, or Soft Roasted Chickpeas.
The sauce stores really well, too, so you can make it ahead and stash it in the fridge or freezer and warm it slightly and toss it with pasta whenever you need a quick toddler meal.
Why This Recipe Works
With a simple green sauce and a big pile of spinach, this easy sauce is creamy, thick, and full of yummy cheese flavor—without any fussy steps. It’s such a yummy way to make mac and cheese!
(You may also like my Green Pasta Sauce, which has spinach and cauliflower, and my full list of Vegetable Sauces for Pasta.)
Ingredients You Need
Here’s a look at what you need to make this easy Green Mac and Cheese recipe.
- Pasta: I like to make this with elbow macaroni, mini shells, farfalle, or another mini shape, but any cooked pasta will work here.
- Baby spinach: I like to use fresh baby spinach here since it blends into the milk so quickly and smoothly.
- Cheddar cheese: I like to use shredded cheddar cheese, sharp or mild, to make this easy. I usually buy the Cabot brand since it always blends in smoothly in homemade mac and cheese sauces.
- Milk: I keep whole milk in my kitchen so that’s what I use here, but you can use another type of milk if you prefer, including plain nondairy.
- Butter: Adding a little butter to the pasta adds richness, flavor, and creaminess.
- Optional: Garlic powder, Parmesan cheese, cracked black pepper for more flavor.
How to Make Green Mac and Cheese
Here’s a look at how to make this Green Mac and Cheese recipe so you know what to expect from the process. Scroll down to the end of the recipe for the full info, including the amounts and timing.
Step 1. Add the sauce ingredients to a blender.
Step 2. Blend smoothly.
Step 3. Prepare the pasta in a large pot until al dente and drain. Stir as much or as little sauce as you want into the pasta. Stir well.
TIP: You don’t need to make a fussy roux with flour; here, we simply blend up the milk and spinach mixture with the cheese to make a thick green sauce.
Green Mac and Cheese FAQs
Sure, you can use frozen spinach. If it’s a block type, follow the package directions to lightly cook it, then cool slightly and squeeze it to remove the excess liquid. Then add it to the blender.
Sure, you can use a lactose-free cheddar cheese or a favorite dairy-free cheese.
Sure, I usually make this with 4 cups of fresh baby spinach, though you can use extra for a more vivid color and more nutrients.
How to Store
Store leftovers (or the premade sauce) in an airtight container in the refrigerator for busy weeknight meals—or to reheat for lunch or dinner.
Best Tips for Success
- Add more flavor by adding caramelized or sauteed onions to the blender with the other sauce ingredients.
- I usually make this with white cheddar so the green color stays bright green.
- Add a pinch of garlic powder, onion powder, salt, lemon zest, and/or cracked black pepper for more flavor.
- Try this easy recipe as “Monster Mac” for a Halloween dinner idea or as a Christmas recipe for kids with a name like “Grinch Pasta.”
More Pasta for Kids
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!
Green Mac and Cheese
Ingredients
- 1 pound pasta (such as elbow or other mini pasta shape)
- ¼ cup butter
- 4 cups baby spinach
- 1 cup milk
- 1½ cups shredded cheddar cheese
- ¼ teaspoon salt (optional)
- pinch garlic powder (optional)
- Parmesan cheese, cracked black pepper (optional)
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to package directions.
- Drain and toss with the butter.
- Meanwhile, add the spinach, milk, cheddar cheese, salt, and garlic powder (if using) to the blender. Blend until smooth.
- Stir the cheese sauce into the pasta and serve warm, topped with Parmesan and cracked black pepper if desired.
Notes
- Store any leftovers in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds in the microwave to serve.
- You can make the cheese sauce up to 3 days ahead and store it in an airtight container. Warm for 15-30 seconds in the microwave before stirring into the pasta.
- Use whichever kind of pasta your family likes best.
- Stir the sauce into the pasta right before serving.
- Dairy-free: Omit the cheese, use broth instead of milk, and add ½ cup white beans. Or use dairy-free cheese, butter, and milk.
All comments are subject to our Terms of Use.