Green Mac Cheese Spinach Broccoli

There is something quietly magical about a bowl of mac and cheese that glows green. Not the neon, artificial kind — but the deep, verdant hue that comes from blending fresh spinach into a velvety cheese sauce until it turns impossibly smooth and vibrant. This Green Mac and Cheese with Spinach and Broccoli is exactly that: a comforting, crowd-pleasing classic reimagined with a generous handful of vegetables and a triple hit of sharp cheddar, creamy mozzarella, and nutty Parmesan. It is the kind of dish that makes a weeknight dinner feel a little more special, and sneaks nourishment into every golden, cheesy bite.

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The secret to the sauce lies in a simple but clever technique: half the classic béchamel-style cheese sauce is poured into a blender along with the wilted spinach and blitzed until completely smooth. That brilliant green liquid is then stirred back into the remaining cheese sauce, creating a swirl of color and flavor that coats every curve of the elbow macaroni. The broccoli florets, cooked tender in the same pot as the pasta, add gentle bite and an earthy sweetness that balances the sharpness of the cheddar. A pinch of nutmeg and a touch of Dijon mustard in the sauce are entirely optional, but they round out the flavor in the most satisfying way.

Ingredients

• Pasta: 340 g (12 oz) elbow macaroni or short pasta
• Vegetables:
  • 200 g (7 oz) fresh spinach, washed
  • 200 g (7 oz) broccoli florets
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
• Sauce:
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 500 ml (2 cups) whole milk
  • 120 g (1 cup) shredded sharp cheddar cheese
  • 60 g (½ cup) grated Parmesan cheese
  • 60 g (½ cup) shredded mozzarella cheese
  • ½ tsp salt, or to taste
  • ¼ tsp black pepper
  • ⅛ tsp ground nutmeg (optional)
  • 1 tsp Dijon mustard (optional)
• Garnish (optional):
  • 2 tbsp chopped fresh parsley
  • Extra grated Parmesan

Instructions

Step 1 – Cook the pasta and broccoli

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.

Step 2 – Wilt the spinach

While the pasta cooks, heat a large skillet over medium heat. Add the spinach and cook, stirring, until wilted (about 2 minutes). Transfer the wilted spinach to a blender.

Step 3 – Build the flavor base

In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until soft, about 3 to 4 minutes. Add the garlic and cook for 1 minute more.

Step 4 – Make the béchamel

Sprinkle the flour over the onion mixture and stir for 1 minute. Gradually add the milk, whisking constantly to avoid lumps. Bring to a simmer, stirring frequently, until the sauce thickens, about 4 to 5 minutes.

Step 5 – Melt in the cheeses

Add the cheddar, mozzarella, Parmesan, salt, pepper, nutmeg, and Dijon mustard to the sauce. Stir until the cheese is fully melted and the sauce is smooth.

Step 6 – Blend the green sauce

Add half of the cheese sauce to the blender with the wilted spinach. Blend until completely smooth and bright green.

Step 7 – Combine the sauces

Return the blended spinach sauce to the skillet and stir to combine with the remaining cheese sauce.

Step 8 – Toss with pasta

Add the drained pasta and broccoli to the skillet. Toss to coat evenly with the green cheese sauce. Heat gently until everything is warmed through.

Step 9 – Serve

Serve hot, garnished with chopped parsley and extra Parmesan if desired.

Zusatztipps für die Zubereitung

For best results, shred your own cheese from a block rather than using pre-shredded varieties — pre-shredded cheese often contains anti-caking agents that can make the sauce slightly grainy. When whisking the milk into the flour and butter roux, add it slowly and in a steady stream, keeping the heat at medium so the sauce thickens evenly without catching on the bottom. If you find the sauce is too thick before adding the pasta, loosen it with a small splash of the reserved pasta cooking water, which also helps the sauce cling to the macaroni beautifully.

Varianten und Anpassungen

This recipe is wonderfully flexible. For a baked version, transfer the finished mac and cheese to a baking dish, top with breadcrumbs and extra cheese, and bake at 200°C (400°F) for 10 to 15 minutes until golden and bubbling. If you would like to vary the greens, kale or peas work beautifully in place of spinach — kale will give a slightly more robust, earthy flavor while peas add a gentle sweetness. To make the dish gluten-free, simply substitute gluten-free pasta and a gluten-free plain flour blend in equal quantities. The result is just as creamy and satisfying.

Serviervorschläge

This green mac and cheese is hearty enough to stand on its own as a complete vegetarian main dish, serving four generously. For a more substantial spread, pair it with a crisp green salad dressed lightly with lemon and olive oil, or a side of crusty bread to scoop up every last bit of sauce. A simple tomato salad alongside adds a bright, acidic contrast that cuts through the richness of the cheese beautifully. Leftovers reheat well in a skillet over low heat with a small splash of milk stirred through to revive the creamy texture.

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Whether you are cooking for a family weeknight dinner, meal-prepping for the week ahead, or simply craving something warm and deeply comforting, this Green Mac and Cheese with Spinach and Broccoli delivers on every level. It is proof that eating your greens can be an absolute pleasure — creamy, cheesy, and unapologetically satisfying. Each serving comes in at around 540 calories with 25 grams of protein, making it a filling and balanced meal that you will want to return to again and again. Serve it straight from the skillet, finish it under the grill for a golden crust, or pack it up for tomorrow's lunch — it is just as good every way you enjoy it.

Recipe Guide

→ Can I substitute spinach with another green?

Yes, kale or peas can be used as alternatives, offering a similar texture and vibrant color.

→ What types of cheese are used in this dish?

Sharp cheddar, mozzarella, and grated Parmesan cheese combine to create a rich, creamy sauce.

→ Is it possible to make this dish gluten-free?

Absolutely. Use gluten-free pasta and substitute all-purpose flour with a gluten-free alternative to maintain sauce consistency.

→ How do I achieve a bright green sauce color?

Wilted spinach is blended into the sauce, giving the cheese sauce a vibrant green hue and fresh flavor.

→ Can this be baked for a different texture?

Yes, transfer the dish to a baking dish, top with breadcrumbs and extra cheese, then bake at 200°C (400°F) for 10-15 minutes until golden.