Green Mac Cheese Spinach Broccoli (Print View)

Creamy mac with spinach, broccoli, and melted cheeses for a vibrant, comforting dish.

# Ingredient List:

→ 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 - ½ cup grated Parmesan cheese
11 - ½ cup shredded mozzarella cheese
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - ⅛ teaspoon ground nutmeg
15 - 1 teaspoon Dijon mustard

→ Garnish

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

# Directions:

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 spinach and cook, stirring, until wilted, about 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, about 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 cheese.

# Expert Tips:

01 -
  • The spinach blends into the sauce so smoothly that even skeptics won't notice it's there, just taste the creaminess.
  • You get a main dish that feels indulgent and comforting while actually delivering vegetables and protein in every bite.
  • It comes together in about 40 minutes, which means weeknight dinners don't have to be a stressful choice between fast and nutritious.
02 -
  • Don't skip wilting the spinach separately—raw spinach releases water into your sauce and makes it break and become grainy instead of silky.
  • When you add milk to your flour mixture, do it gradually while whisking constantly, or you'll end up with flour clumps that no amount of stirring can fix later.
  • Cheese sauce breaks if it gets too hot after the cheese is added, so keep the heat low and gentle once everything is melted together.
03 -
  • Grate your own cheese from a block instead of using pre-shredded—the anti-caking agents in shredded cheese prevent it from melting as smoothly, and you'll notice the difference in your sauce.
  • Keep the heat at medium or lower once you add the cheese, because high heat can cause the sauce to separate and break, leaving you with greasy, grainy results instead of creamy perfection.
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