Green Mac Cheese Spinach Broccoli (Printable)

A creamy blend of mac, spinach, broccoli and cheeses for a vibrant, hearty meal.

# What Goes In:

→ 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, optional
15 - 1 teaspoon Dijon mustard, optional

→ Garnish

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

# How to Make It:

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

# Expert Tips:

01 -
  • It's deceptively sneaky—kids genuinely can't detect the spinach hiding in that creamy sauce.
  • The three-cheese combination creates a richness that feels indulgent while the broccoli keeps things balanced and wholesome.
  • One pot meal (mostly) that comes together faster than ordering takeout.
02 -
  • Blending spinach into sauce rather than mixing whole leaves means no vegetable chunks that kids (or picky adults) can pick out—the color comes along for the ride instead.
  • Adding milk gradually while whisking prevents the dreaded lumpy sauce that no amount of stirring later can fully rescue.
03 -
  • Keep your heat at medium or lower when melting cheese to prevent it from seizing up into a grainy texture that won't smooth out again.
  • Don't skip the nutmeg—even if you're skeptical, that tiny whisper of spice is what makes people say your mac and cheese tastes different from theirs.
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