Why You’ll Love This Recipe

Delicious and Creamy: Enjoy the familiar cheesy taste with an added depth of flavor from fresh herbs and green veggies.
Nutrient-Rich: Packed with vitamins, minerals, and fiber from wholesome ingredients, this dish supports a balanced diet.
Kid-Friendly: The appealing green color and creamy texture make it a fun and sneaky way to include more vegetables in your child’s diet.
Easy to Prepare: With simple steps and readily available ingredients, you can have this healthy meal on the table in just 45 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Whole wheat elbow macaroni
Fresh broccoli florets
Fresh peas
Fresh spinach
Green onions
Garlic cloves
Fresh oregano leaves
Gluten-free flour
Unsweetened non-dairy milk (e.g., almond, coconut, or cashew milk)
Grated white cheddar cheese
Kosher salt
Ground black pepper

Directions

Preheat Oven: Set your oven to 350°F (175°C).
Cook Pasta and Vegetables: In a large pot of salted boiling water, cook the whole wheat elbow macaroni according to package instructions, draining 2-3 minutes before al dente. Add broccoli florets and peas to the pasta during the last few minutes of cooking. Drain and transfer to an oven-safe baking dish.
Prepare the Sauce: In a high-speed blender, combine fresh spinach, chopped green onions, garlic cloves, fresh oregano leaves, gluten-free flour, and unsweetened non-dairy milk. Blend until smooth, then season with kosher salt and ground black pepper to taste.
Cook the Sauce: Pour the blended mixture into a saucepan and cook over low heat, whisking occasionally for about 6-8 minutes, or until it thickens enough to coat the back of a spoon. Stir in grated white cheddar cheese and whisk until melted and smooth.
Combine and Bake: Pour the cheese sauce over the pasta and vegetables in the baking dish, stirring gently to combine. Bake for 18-20 minutes, or until the cheese is bubbling and the broccoli is tender.
Serve: Remove from the oven and serve immediately. Enjoy your healthy green mac and cheese!

Servings and Timing

Servings: This recipe yields approximately 5-6 servings.
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes

Variations

Pasta Options: Substitute whole wheat pasta with gluten-free varieties or explore healthier alternatives like lentil or chickpea pasta for added protein and fiber.
Cheese Alternatives: For a dairy-free version, use plant-based cheese substitutes that melt well.
Additional Vegetables: Incorporate other green vegetables such as kale, zucchini, or asparagus to enhance the nutritional profile and flavor diversity.
Herb Substitutions: If fresh oregano is unavailable, consider using fresh basil or parsley for a different herbal note.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Place cooled mac and cheese in a freezer-safe container and freeze for up to 2 months.
Reheating: For best results, reheat in a saucepan over low heat, adding a splash of non-dairy milk to restore creaminess. Alternatively, microwave on medium power, stirring occasionally, until heated through.

FAQs

What makes this mac and cheese healthier than traditional versions?

This recipe incorporates whole wheat pasta and a variety of fresh green vegetables, increasing the fiber and nutrient content. Additionally, it uses non-dairy milk and a moderate amount of cheese, reducing saturated fat and calories.

Can I use frozen vegetables instead of fresh?

While fresh vegetables provide the best texture and flavor, you can use frozen broccoli and peas if needed. Be sure to thaw and drain them thoroughly to prevent excess water from thinning the sauce.

Is it possible to make this recipe vegan?

Yes, to make this dish vegan, substitute the white cheddar cheese with a plant-based cheese alternative that melts well. Ensure that the non-dairy milk used is also unsweetened and unflavored.

How can I add protein to this meal?

Incorporate plant-based proteins such as cooked lentils, chickpeas, or tofu cubes. Alternatively, if you consume animal products, adding grilled chicken or turkey can boost the protein content.

What non-dairy milk works best in this recipe?

Unsweetened almond, cashew, or soy milk are excellent choices as they have a neutral flavor and creamy consistency. Avoid using sweetened or flavored varieties to maintain the savory profile of the dish.

Can I prepare this dish ahead of time?

Yes, you can assemble the mac and cheese up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, bake it in a preheated oven, adding an extra 5-10 minutes to the baking time to ensure it’s heated through.

Healthy Green Mac and Cheese

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Author: Julia
Total Time: 40 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

This Healthy Green Mac and Cheese is a wholesome twist on the classic, packed with fresh broccoli, spinach, peas, and whole wheat pasta for added fiber and nutrients. A creamy, cheesy sauce made with non-dairy milk and white cheddar gives it a deliciously rich texture without excess fat. This kid-friendly, easy-to-make dish is perfect for a balanced meal that’s both satisfying and nutritious.

Ingredients

Pasta: Whole wheat elbow macaroni (or gluten-free/lentil pasta)
Vegetables: Fresh broccoli florets, fresh peas, fresh spinach
Aromatics & Herbs: Green onions, garlic cloves, fresh oregano leaves
Sauce Base: Gluten-free flour, unsweetened non-dairy milk (almond, coconut, or cashew)
Cheese: Grated white cheddar cheese (or dairy-free alternative)
Seasoning: Kosher salt, ground black pepper

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Instructions

Preheat the Oven
- Set your oven to 350°F (175°C).
Cook Pasta and Vegetables
- Boil salted water and cook pasta 2-3 minutes less than al dente.
- Add broccoli and peas in the last few minutes, drain, and transfer to a baking dish.
Prepare the Green Cheese Sauce
- Blend spinach, green onions, garlic, oregano, flour, and non-dairy milk until smooth.
- Season with salt and black pepper.
Cook the Sauce
- Pour into a saucepan and heat on low for 6-8 minutes, stirring occasionally until thickened.
- Stir in grated white cheddar cheese until smooth.
Assemble & Bake
- Pour the sauce over the pasta and vegetables, mixing gently.
- Bake for 18-20 minutes until bubbly and broccoli is tender.
Serve & Enjoy
- Remove from oven and serve warm.

Notes

Pasta Substitutes: Use gluten-free, chickpea, or lentil pasta for extra protein.
Cheese Alternatives: Swap for plant-based cheese for a vegan version.
Extra Veggies: Add kale, zucchini, or asparagus for more greens.
Make-Ahead: Assemble ahead and refrigerate, then bake when ready to serve.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American