Creamy St. Patrick’s Green Mac & Cheese
A vibrant and nutritious twist on the classic mac and cheese, featuring creamy cheese and fresh spinach for a delicious and indulgent dish.
Ingredients
Pasta and Greens
- 8 oz elbow macaroni or small shells Use any small pasta shape.
- 2 cups packed baby spinach
- 1/2 cup fresh parsley leaves
Sauce Ingredients
- 2 cups whole milk (or any milk you prefer) Can substitute with almond or oat milk.
- 2 tbsp unsalted butter Used for making the sauce.
- 2 tbsp all-purpose flour
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (optional) Omit for vegan version.
- 1/2 tsp garlic powder (or 1 small garlic clove, minced)
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Pinch ground nutmeg (optional)
Topping
- 3/4 cup panko breadcrumbs Substitute with standard breadcrumbs if necessary.
- 2 tbsp unsalted butter, melted
- 1/4 cup finely chopped fresh parsley or chives
- 1/4 tsp garlic powder
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, about 7–8 minutes. Drain and set aside.
- In a blender, combine baby spinach, parsley, and 1 cup milk. Blend until completely smooth and bright green, about 1–2 minutes. Set aside.
Sauce
- Melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the blended green milk and the remaining 1 cup milk. Cook, whisking, until slightly thickened and just beginning to bubble, 3–4 minutes.
- Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan by the handful, mixing until smooth.
- Add garlic powder, onion powder, salt, pepper, and nutmeg. Taste and adjust seasoning. If sauce is too thick, add a splash more milk.
Combine and Bake
- Add drained pasta to the pot or a large mixing bowl. Pour the green cheese sauce over the pasta and gently stir to coat every noodle.
- Pour the mixture into an 8×8-inch baking dish and smooth the top.
- In a bowl, mix panko, melted butter, parsley or chives, garlic powder, and a pinch of salt. Sprinkle evenly over the mac & cheese. Press down gently.
- Bake for 20-25 minutes, until the top is golden and the edges are bubbling. For extra crunch, broil for the last 2-3 minutes (watch closely!).
- Let rest for 5–10 minutes before serving. Garnish with extra parsley or chives if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave until heated through, or in the oven at 350°F (175°C) covered with foil, then uncovered for the last few minutes to maintain the golden crust. Consider adding cooked chicken or bacon for extra protein.